Irresistible specialties from rat meat
(Baonghean.vn) - In addition to grilled dishes, wild mice also fascinate diners with dozens of different ways of preparing them such as boiling with lemon leaves, pan-frying, salt-roasting, frozen mice, mock-dog mice, fried mice, sweet and sour stir-fried mice, tomato sauce, vinegar dip, fried and grilled stuffed meat, mouse ham/pie...
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| After cleaning, the mice are boiled with rainwater. When the mice are cooked, take them out, drain them, then place them on a cutting board, and put lemon leaves on top. Use another cutting board, press down firmly to drain the fat from the mice. Leave them like that for a few hours, then separate the cutting board, chop the mice into small pieces, and sprinkle lemon leaves on top. This dish is served with lemon pepper, the meat is fragrant, sweet, and firm like chicken. |
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| After cleaning, marinate the mouse with five spices, pepper, sugar, garlic, salt, MSG, honey... Leave for about 2-3 hours for the meat to absorb the spices, then fry it in a non-stick pan or a pan coated with a thin layer of oil. Pan-fried wild mouse has a fragrant, delicious, fatty taste, not unlike grilled suckling pig. |
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| After cleaning, the mouse is cut into small pieces, marinated with a mixture of salt, lemon, five-spice powder, MSG... to absorb and then roasted over high heat. This dish not only has an irresistible aroma and rich flavor, but the mouse meat is also chewy, soft and firm. |
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| After catching the mouse, break its teeth, peel off its skin, and make a small hole under its belly, scoop out all its intestines. Then, mix the onion, garlic, five-spice powder, sugar, salt, and MSG into the mouse's belly, then put it in a pan and fry it until cooked. When the mouse is golden brown, remove it from the pan, place it in a pot, pour in coconut water to cover the mouse meat, and simmer over low heat. When the water dries up, add more coconut water, bring to a boil, then remove from heat and add roasted peanuts. This dish is served with salad, herbs, lemon salt, pepper, or chili garlic dipping sauce. |
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| Clean the wild mice, drain, marinate with minced lemongrass and chili, then add salt, MSG, sugar, and good fish sauce. Wait about 30 minutes for the spices to soak in, then fry over low heat. When frying, stir well so that the mouse meat is evenly golden brown. This dish has the aroma of lemongrass, the spiciness of chili, and the richness of meat. It is delicious when eaten with grilled rice paper or rice. |
Thanh Hien
(synthetic)
