Five spice rabbit meat (a specialty of Kaifeng, Henan)

Introduction to Wu Xiang Rabbit Meat

Kaifeng Wu Xiang Rabbit Meat is finely braised, with unique craftsmanship and a long history of preparation. Chop the wild rabbit into pieces and leave a round hole in the middle when placing it in the pot. Then mix the cardamom, cloves, rock sugar, noodle sauce, anise, sand kernels, apples and other ingredients in proportion, add them to the old soup, boil over high heat, cool down, and remove to serve. Eating free meat regularly has the effect of dispelling diseases and strengthening the body, so some people call rabbit meat "health meat". When it comes to the five spice rabbit meat in Kaifeng, everyone will praise it endlessly

2. Rabbit meat contains less fat and cholesterol than all other meats, and the fat is mostly unsaturated fatty acids. Eating rabbit meat regularly can strengthen the body, but it will not cause weight gain, making it an ideal meat for obese patients. Women who eat it can keep their bodies slim. Therefore, foreign women refer to rabbit meat as "beauty meat"; Regular consumption of free meat has the effect of dispelling diseases and strengthening the body. Therefore, some people refer to rabbit meat as "health meat"

3. Regular consumption can protect the blood vessel wall, prevent thrombosis, be beneficial to patients with hypertension, coronary heart disease and diabetes, and strengthen the physique and muscle. It can also protect skin cell activity and maintain skin elasticity<4. Rabbit meat is rich in lecithin, which is essential for the development of the brain and other organs, and has the effect of promoting brain health and intelligence

The color is bright red, the meat is soft and tender, the aroma is strong, and the salty aroma is crispy and long-lasting

Method for making five spice rabbit meat

Raw materials: 1 kilogram of clean rabbit meat, 200 grams of clear soup, appropriate amounts of Sichuan pepper, soybean paste, refined salt, white sugar, and monosodium glutamate, 20 grams of scallions, 10 grams of ginger slices, 20 grams of cooking wine, 10 grams of red soy sauce, 10 grams of sesame oil, and 750 grams of salad oil (consumed 75 grams)

(1) Wash and chop the rabbit meat into several pieces and put them into a bowl. Boil five perfume with pepper, large ingredients, cinnamon, refined salt and a small amount of water, marinate rabbit meat for one night, remove it, and mix it with red soy sauce before cooking

(2) Heat up the pot, add oil and cook until 90% hot. Fry the rabbit meat until golden brown, then remove it

(3) In a clay pot, add clear soup and rabbit meat (to the extent that it is over the rabbit meat), then add large ingredients, Sichuan peppercorns, sugar, soy sauce, scallions, ginger, and cooking wine. First, bring to a boil over high heat, then simmer over low heat for about 1 hour. Add monosodium glutamate and medium heat to collect the sauce. Drizzle sesame oil, cut into small pieces and serve on a plate