Chinese old cold dish 39 spiced rabbit breast

Spiced rabbit breast

raw material:

Rabbit meat 500g, shallot 10g, ginger 10g, balsamic vinegar 10g, garlic 5g, soy sauce 160g, red yeast rice 2g, salt 10g, cumin 2g, star anise 2g, cloves 2g, cinnamon 2g, nitrate 5g, sesame oil 20g, white pepper powder 1g

Preparation Method:

(1) Wash the rabbit meat, drain the water, sprinkle with nitrate water, rub with salt, marinate for about 3 hours, take out and wash and set aside.

(2) Put 1000g of water in the pot, add soy sauce and rabbit meat and bring it to a boil over high heat, then skim off the foam. In addition, the star anise, cloves, cinnamon, cumin and red yeast rice are put into a gauze bag and tied tightly, put into the pot, and then the ginger pieces are patted loose together with the green onion and put into the pot, turned into a low heat and cooked for about 1 hour, and the meat can be fished out and cooled after cooking.

(3) Cut the rabbit meat into thin slices and place it neatly on the plate, cut the garlic white into 2cm long thin strips, and sprinkle on the rabbit meat. Mix 10g balsamic vinegar, 10g soy sauce, 20g sesame oil, 1g white pepper and 20g of broth to make a sauce, pour it on the rabbit meat and serve.

Flavor characteristics:

The taste is fresh and mellow, crispy and dry.