Braised Rabbit Leg

Ingredients

300g rabbit legs

　　maitake mushrooms 50g

sufficient scallions

　　ginger as needed

garlic, sufficient

　　soy sauce, as needed salt, as needed

chili flakes, as needed

　　flour, as needed star anise

　　as needed 1 star anise

　　sugar, 1 teaspoon doubanjiang, 1 tablespoon

　　fry rabbit legs mutton

1. Cut the rabbit legs into pieces and soak them in water for 30 minutes.

2. Wash them again to remove blood clots.

3. Drain the water, add cooking wine, salt, soy sauce, a few slices of ginger, mix well and marinate.

4. Cut maitake mushrooms into large pieces, slice scallions, and bruise garlic and ginger.5. Fry the rabbit meat in oil until it turns red on the surface. 6. Remove the cooked rabbit meat from the pot and drain off the excess oil. Clean the pan.

7. Pour a little oil back into the pan, add fried star anise and doubanjiang, then remove the star anise.

8. Add scallions, ginger, garlic, chili flakes, sugar (should be added later for better taste), stir-fry until fragrant.9. Add doubanjiang and cooked rabbit meat, stir-fry for about 1 minute. 10. Pour in water to cover the rabbit meat by about 2 cm.

11. Add maitake mushrooms, salt, chicken essence, and black pepper, bring to a boil again.

12. Reduce heat, simmer slowly until the rabbit meat is tender and the maitake mushrooms are almost gone.13. Stir frequently to prevent sticking.

After about an hour, the dish will be full of aroma, and the rabbit meat will be very tender, with most of the maitake mushrooms eaten by the little white rabbits.

Tips

Stir frequently during frying to prevent sticking.

Pour in the shiitake mushrooms, add salt,seasoning powder,black pepper, again bring to a boil and then reduce heat to simmer.

11. Stir frequently to prevent sticking to the pot. After an hour, the aroma permeates, the rabbit meat is tender, and the shiitake mushrooms are almost gone.

Cooking tip

Stir frequently during cooking to prevent sticking to the pot.