Hot and sour rabbit meat processing technology

1. Raw materials: 300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (consuming 75 grams), 25 grams of starch, 10 grams of soy sauce, 50 grams of eggs, 25 grams of balsamic vinegar, 2.5 grams of salt, 10 grams of green onions, and 10 ginger Grams, peppercorns 10, monosodium glutamate 1g, pepper noodles 1.5g, sesame 15g (baked), green peppers 25g, chicken soup 300ml. 2, the production process: (1) Wash the rabbit meat, to the fascia, cut into pieces of 8 mm thick, after the loose pine, soak in cold water for half an hour, wash, drain water, go to the plasma, Cut slices of 3 cm in length and 1.5 cm in width; Wash the peppers, go to seeds and cut into small pieces. (2) Put rabbit meat slices into the porcelain bowl again, add 10 grams of cooking wine, eggs, starch, and a little salt sizing and mix well; scallion peeled, washed and cut into sections; ginger, peeled, washed, and beaten loose. (3) Heat the soya bean oil in the wok, and when it is hot, place the sizing of the rabbit meat in the oil twice and fry until the hard surface of the rabbit is removed. When the oil temperature is 90% hot, the rabbit meat is fried and fried again. , And then put it into a large porcelain bowl, and add scallion, ginger, and peppercorns, add a little chicken soup, salt, balsamic vinegar, monosodium glutamate, cooking wine, and adjust the taste, steam on the cage for 30 minutes, remove, go to soup, Put in a big bowl. (4) After the soup is filtered, put the chicken soup and boil it, and then go to the floating foam. Add the pepper noodles, balsamic vinegar, green pepper, diced vinegar and salt to the hot and sour taste, boil and pour the bowl of rabbit meat. Can be.

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