Dry pot dishes are full of meat and vegetables, rich in content, with meat and vegetables, light and spicy fried is enough.

Spicy griddle rabbit is a dish with strong juice and spicy taste and tight, tough and crisp meat.

Generally, dry-cooked rabbit meat is mixed with spicy cumin flavor, and spicy is the essence of this dish. Rabbit meat is dry and moist, potatoes are soft, spicy and fragrant, and cumin is thick, which has a unique taste of spicy but not dry, fresh but not fishy, fragrant at the entrance and long aftertaste.

Ingredients: 3 rabbit legs, 50g potatoes, 50g onions, green peppers 1, mushrooms 1, Pleurotus eryngii 50g, green garlic 1.

Seasoning: dried pepper 1, pepper, pepper, ginger, onion, soy sauce, Pixian watercress, black pepper and cumin powder.

Spicy griddle rabbit practice

1, cut rabbit meat into small pieces, add onion, ginger and salt and marinate for 20 minutes.

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2. Dice potatoes, green peppers, onions, Pleurotus eryngii, dried peppers, onions, green garlic and ginger.

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3. Add a little starch to the salted rabbit meat and mix well.

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4, put oil in the pot, half-fried and half-fried until the outer layer becomes dark gold, and pick up the rabbit meat.

5. Leave a proper amount of oil in the pot, stir-fry dried Chili, pepper and pepper, then add a tablespoon of bean paste and continue to stir-fry.

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6. Add rabbit meat and onion slices, add soy sauce, black pepper and cumin powder, and continue to stir fry.

7. Add potatoes, Pleurotus eryngii, mushrooms, and green peppers, and add appropriate amount of water to fry until cooked.

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8. Add the green garlic after the pan.

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Precautions:

Rabbit meat should be fried first, or all of it.

The ingredients must be fried first, and when the rabbit meat is finally fried, add water and fry for a while, which is easier to taste.