Potato stewed rabbit
Overview
My mother is from the Northeast and can cook typical Northeastern dishes. The rabbit meat I received this time was made using my mother’s method of stewed rabbit meat with potatoes. Mom said: Rabbit meat has no special taste. It tastes whatever it is stewed with. Large pieces of rabbit meat and large pieces of potatoes are enjoyable to look at and enjoy to eat. The rabbit meat is relatively tender, has just the right amount of fat and leanness, and matures relatively quickly. The potatoes are stewed until they are tender. This dish tastes quite good.
Tags
Ingredients
Steps
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Ingredients: rabbit meat, potatoes, green onions and ginger.
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Cut rabbit meat into cubes, cut potatoes into cubes, slice ginger, and cut green onions into sections.
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Pour water into the pot, blanch the rabbit meat in cold water, skim off the blood and remove the rabbit meat.
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Take another wok, pour cooking oil in it, when the oil is hot, add rabbit meat and stir-fry.
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Stir-fry until the rabbit meat has a yellow burnt edge, add the ginger slices and green onion segments, and stir-fry the onion and ginger aroma.
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Add cooking wine and light soy sauce and stir-fry until fragrant.
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Add hot water to cover the rabbit meat.
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Add astragalus and wolfberry, bring to a boil over high heat, then simmer over low heat.
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When simmering for 18 minutes, add potato cubes and simmer over medium heat.
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After 20 minutes, when the soup is reduced, add sugar and salt to taste.
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When the right amount of soup is received, turn off the heat and serve.
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Finished product.
