rabbit

Hotpot soup base

Fish Chinese sauerkraut

konjac

bean sprout

The practice of hot pot rabbit?

Chop fresh rabbit meat into pieces with uniform size, wash and chop fish and sauerkraut, chop ginger into Jiang Mo, slice konjac, and slightly cut hot pot bottom material (the frying method of hot pot rabbit bottom material is similar to the previous frying method of hot pot bottom material, so you don't need to learn when cooking, you can use hot pot bottom material directly).

Add appropriate amount of cooking wine, a little pepper and salt to the rabbit meat, mix well, marinate to remove fishy smell, add a little starch and grab it evenly by hand to thicken the rabbit meat.

Pour a little more oil into the pot, add rabbit meat to 60% heat, fry for about 2 minutes, and remove the oil control.

Pour an appropriate amount of oil into the pot, add fish and sauerkraut, garlic cloves, Jiang Mo and bean paste, stir-fry all the ingredients with a small fire, then add pepper, and then add the chafing dish bottom material, and stir-fry slowly.

After the chafing dish is fried, add water, add bean sprouts and shallots, add cooked konjac, add appropriate amount of salt and chicken essence, then pour it directly into the chafing dish basin, then pour the rabbit meat, and serve it directly after cooking for 5 minutes (after eating, cook other dishes, such as duck blood and hairy belly).