bearded rabbit
Zou Jian 'an on the East Street of Tianpeng Town, Pengzhou City, started the smoked rabbit meat business in the early days of liberation. He carefully studied the ingredients and production of steamed rabbit. There are five flavors of fragrant stewed, sweet, sesame, spicy and salty. The rabbit meat has crispy skin, crisp bones, tender meat, ruddy color, fresh and fragrant taste, attractive aroma, salty light, spicy and sweet aroma. Because Zou Jian 'an had a beautiful beard, the "bearded rabbit" was named.
Recipe Recommendations
- rabbit leg appropriate amount
- soy sauce appropriate amount
- fresh soup appropriate amount
- white sugar appropriate amount
- rock sugar appropriate amount
- brown sugar appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
Steps for bearded rabbit
1
Wash the rabbit leg meat and cut it off with the bones.
2
Add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, pepper, and ginger slices to mix well.
3
Remove the flavored rabbit meat, smooth it and dry the skin.
4
Blanch the rabbit meat in a boiling water pot until eighty to eighty-nine ripe.
5
Remove and drain the water, put in a 60% hot oil pan and fry.
6
Fry the rabbit pieces until they are golden yellow, take out, drain the oil.
7
Leave the base oil in the pan, add sugar and rock sugar under low heat and stir fry until amber, and add the fresh soup.
8
Add light soy sauce to boil, then add white sugar, rock sugar, and brown sugar.
9
Pour in the rabbit pieces and mix well and thicken.
10
Collect the juice over high heat until the oil is bright, remove the pot and plate.