Hello everyone, let's learn about the second sister rabbit ding, which was very popular in the 90s
First of all, choose 1 rabbit with about 2 pounds
【Rabbit meat primary processing and cleaning】
The rabbit is slaughtered and skinned, then rinsed with water to clean the blood, and then the front leg is skimmed on the back to make it more stretched and flat, just like a plate duck. At the same time, this can also allow the rabbit meat to contact the boiling water in the pot to the maximum extent, so that the rabbit meat is easy to mature and the maturity is consistent; In addition, the rabbit meat with a flattened stretch plate is easier to cut later.
【Boiling】
Bring the pot to a boil, boil with water, pour in the cooking wine, put in the rabbit meat, turn off the heat and cover the pot, simmer for 10 to 15 minutes, remove and let cool. Note: The rabbit meat must be matured by simmering, and the boiling water must be flooded over the rabbit meat, so that the rabbit meat can maintain enough moisture and taste more tender. If it is cooked on high heat, the rabbit meat must lose moisture, and the old taste of rabbit meat is not good.
【Seasoning Production】
The accessories for the cold rabbit are: shallots, Pixian watercress, tempeh, salt, chicken essence, monosodium glutamate, soy sauce, sugar, pepper noodles, red oil chili, crispy flower kernels, cooked sesame seeds, etc. (sesame paste and peanut butter can also be added). Note that Pixian watercress, tempeh and sugar can only be used to mix rabbit diced rabbit after special treatment.
【Puff pastry watercress】
Pixian watercress is finely chopped, sautéed in oil in a pan, and then put into a container to cool. Note: Mix
When diced rabbits, be sure to add puff pastry bean paste, the taste is more mellow.
【Tempeh sauce】
Finely chop the tempeh, fry in oil until crispy, mix with an appropriate amount of water, and then add a little large ingredient, until the tempeh is soft and rotten and the soup is thick, put it into the container and let it cool. Tempeh sauce is added to the mixture of diced rabbits to add a compound flavor to mask the grassy smell of rabbit meat.
【Sugar Juice】
Put the sugar in a pot of water, simmer over low heat to form a thick sugar solution, and let it cool.
When mixing rabbit diced rabbits, the amount of white sugar is generally greater than that
More, if you put granular white sugar directly here, it is not easy to dissolve. In addition, when mixing, if you need to add tahini or peanut butter, you must use soy sauce to disperse.
【Cut and mix】
1. Change the knife: The cooked rabbit meat should generally be chopped into 1. 5 cm square dins. #Wu Jian#: Rabbit ding can only be formed with the knife method of "chopping", because the knife cut can make the knife edge of the rabbit neat, and if it is a knife
Cut, it is easy to chop the rabbit meat; In addition, the rabbit meat must be cooled before processing, otherwise it is easy to break.
2. Mixing method:
Take 20 grams of puff pastry bean paste, 40 grams of tempeh sauce and an appropriate amount of refined salt, chicken essence, monosodium glutamate, soy sauce, sugar liquid, red oil pepper and other pots, add 300 grams of rabbit cubes and mix well, then put a little green onion and crispy flower kernels, sprinkle some pepper noodles and cooked sesame seeds and mix slightly, this dish is actually another form of Sichuan cuisine spicy flavor.
3. Note:
The second sister rabbit must be mixed and eaten, if the mixed rabbit is placed for too long, it is easy to cause the rabbit meat to lose water and sturdy hair, and the oil crisp flower kernel is soft and not crispy.