Spicy grilled rabbit
Overview
Rabbit meat can be cooked in a variety of ways, including frying, roasting, stewing, stewing, braising, etc. It is said to be a hundred-flavor meat, because rabbit meat cooked together with other foods will absorb the taste of other ingredients, but it itself has no peculiar smell. In terms of taste, rabbit meat is delicate in texture, with almost no tendons in the meat. It has a delicate texture and is easy to cook and digest. From a nutritional point of view, rabbit meat is also known as the best meat and beauty meat. It contains a variety of vitamins and amino acids, as well as lysine and tryptophan, which are most easily lacking in the human body, and can maintain the activity of skin cells. In addition, the fat and cholesterol content in rabbit meat is lower than that of other meats, and most of the fat is unsaturated fatty acids. Eating more will not gain weight, but can also beautify and strengthen the body. It is rich in lecithin, which is also an essential substance for the development of children's brain and other organs. Therefore, eating rabbit meat is very beneficial to most people. Traditional Chinese medicine believes that rabbit meat can cure heat, quench thirst and strengthen the spleen, cool blood, detoxify and stimulate the intestines. Although rabbit meat is good, it is cold in nature and flavor, so people with weak spleen and stomach should not eat it to avoid causing diarrhea.
Tags
Ingredients
Steps
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Thaw the frozen rabbit meat at room temperature and soak it in clean water to remove the blood.
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Take it out, drain the water, and cut off the head (make the spicy roasted rabbit head separately) (the picture is a bit harsh)
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Use sharp kitchen scissors to cut through the sternum and remove any unnecessary parts such as the trachea. Because rabbit ribs are thin, they are easy to handle
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Then use a sharp knife to divide the rabbit meat into two halves along the side of the spine
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Poke some holes in the meat with a fork to make it easier to pickle the meat
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Pour cooking wine, light soy sauce, dark soy sauce, pepper, Sichuan pepper powder, sugar, Pixian bean paste, and chili powder into the rabbit meat
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After mixing well, add chopped onion, garlic and ginger slices. Ginger slices are used to relieve the cold and remove the fishy smell. There is a saying on the Internet that rabbit meat cannot be eaten with ginger because it will cause diarrhea. This is actually unscientific. Moreover, ginger is only used as an auxiliary ingredient in pickling, and the content is extremely small, not enough to conflict with cold and warm, so don't worry.
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After mixing the marinade well, massage the rabbit meat so that the rabbit meat can better absorb the marinade
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Do the same when turning over
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Put all the marinade, soup and rabbit meat into a plastic bag and refrigerate for marinating. It can be marinated for one night. I was busy, so I marinated it for two days and one night. No need to add salt. The umami flavor of Pixian bean paste is completely absorbed by the rabbit meat, making it very tasty
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When the marinated rabbit meat is poured out of the bag, you can see that the marinade soup has been completely absorbed by the rabbit meat
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Wrap the marinated rabbit meat (remove the marinating seasoning) with aluminum foil, place it in the middle rack of the preheated oven, and bake at 180 degrees for about 30 minutes. This process of wrapping with tin foil is very important to ensure that the rabbit meat will not lose a lot of water during the roasting process. Otherwise, the rabbit meat will be dry and woody and taste bad.
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Open the tin foil, pour out the excess soup, mix honey with a little chili powder and vegetable oil, brush it on the rabbit meat, and sprinkle with cumin.
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Put it back into the oven, close to the upper layer of the upper heating tube, and bake at 180 degrees for another 10 minutes to color
