1. Material: 4 rabbit legs.

2. Accessories: oil 40ml salt 5g braised soy sauce 25ml carved wine 5ml bean paste 15g chopped pepper 35g pepper 50 pepper 30 onion 1 ginger 10g garlic 3 petals rock sugar 10 aniseed 1 Tsaoko 1 nutmeg/Kloc.

Second, the specific practice of spicy rabbit legs:

1. Prepare 4 rabbit legs and soak them in blood. 2. Cut the rabbit leg bone into pieces of equal size. 3. Avoid cold water entering the pot from the meat and boil it. 4. Put aniseed, Amomum tsaoko, nutmeg, fragrant leaves, hawthorn slices, 3 pieces of onion and 3 pieces of ginger into the material box. 5. After the water is boiled, skim off the floating foam, put it in the material box and stew it on low heat. 6./kloc-After 0/5 minutes, if the chopsticks can poke the rabbit meat, add carved wine, braised soy sauce and rock sugar and continue to simmer. 7. Simmer on low heat for 20 minutes, and then put it in a pot. 8. Prepare Pixian bean paste, chopped pepper, pepper, pepper, onion, ginger and garlic. 9. Put 15ml oil in the pot, add chili and stir fry until fragrant, and take it out. 10. Add chopped pepper and Pixian bean paste, stir-fry red oil, and then add onion, ginger and garlic. 1 1. Add rabbit meat, stir-fry and color. 12. Pour in the rabbit stew. 13. After collecting the juice in the fire, put it in a container. 14. Pour 25ml of oil into the pot, stir-fry the chilies, and then add the dried chilies. After the fragrance explodes, pour it on the rabbit meat already in the container. You can eat it.

Family tips:

1. Step 2, stir-fry the incense with low heat, and be careful not to burn it. 2. finally, take the juice out of the pot and turn to a big fire. Juice will wrap the meat better and the color will be more beautiful.