In the past, Mumuxi Youxi didn't eat rabbit meat, and always thought rabbits were too cute to eat. But then I got married. Mumuxi Youxing Jiabao's father likes to eat rabbit meat, and the rabbit meat made by Bao's father is called Xiang. I couldn't resist the temptation to taste a little, and I was out of control from then on. After watching Bao Dad do it several times, he learned to do it by himself. Over time, dried rabbit meat has become a specialty of Mumuxi Youxi. Today, I will share with you the practice of stir-frying diced rabbits with Mumu Xixing:

Prepare ingredients as shown above.

Wash half of the rabbit meat and chop it into diced rabbits.

Put the pot in cold water, add onion leaves and ginger slices and blanch.

After blanching the rabbit meat, cut all the ingredients and put them on a plate for later use.

Boil the water and take out the rabbit meat.

Rinse off the residual foam on the rabbit meat with warm water and drain it for later use.

After the pot is hot, pour in the right amount of rapeseed oil and stir-fry the rabbit meat.

After frying for almost ten minutes, the rabbit meat was golden yellow, which showed the separation of flesh and blood.

Remove the rabbit meat and put it on a plate for later use, leaving the bottom oil in the pot.

Add a tablespoon of Pixian bean paste and stir-fry until fragrant.

Cut the seasoning on the plate, except the green pepper. Stir-fry slowly until you can smell the fragrance.

Stir-fry the rabbit meat for one minute.

Add green pepper (green pepper is two thorns, no need to add it. Add MuMuXiuXing for color matching).

Stir-fry the green peppers until they are medium-cooked, add appropriate amount of salt and a little chicken essence, and sprinkle some sesame seeds to serve (Jiang Mumu Xixixing forgot to sprinkle sesame seeds).

Doesn't it look good?

Another beautiful photo.

If you want to eat, hurry up. If you like spicy food, you can add more dried peppers.