Rabbit meat processing:
The first step is to slaughter fresh rabbit meat, remove rabbit head, remove rabbit viscera, and then remove excess fat. The purpose of this is that rabbit meat is not greasy, and it will be more delicious when cut into small pieces.
Step 2, wash the cut rabbit meat with clear water. The blood of rabbit meat must be wiped clean, several times in the middle. The purpose of this is to remove the fishy smell of rabbit meat and squeeze out water by hand to prepare for curing rabbit meat. Step 3: Marinate the rabbit meat to taste, put the fresh rabbit meat into a bowl, add 2g pepper, 2g salt to taste, 2g cooking wine to taste, stir evenly by hand, add egg white, add egg white to increase the tenderness of the meat, and continue stirring and marinating for 10 minute.
Auxiliary material preparation:
1, 5 green peppers are clear and clean, cut off the tail, cut into pepper rings, and put them in a plate for later use; Put peeled and sliced ginger, 3 pieces of garlic, 6 pickled peppers, 20 grams of morning pepper and 40 grams of bullet pepper into a bowl for later use.
2. 10g green pepper and 10g red pepper, add green pepper and red pepper, and then add 10g pepper to highlight the hemp taste of meat. This dish is better than nothing.
Manufacturing process:
1. Oil the hot pan, pour out the bottom oil and add a proper amount of oil. The purpose of this is that it is not easy to stick to the pot when frying meat. Stir-fry the marinated rabbit meat for 10 minute, and the meat will change color. Adding 10g cooking wine to remove fishy smell and control the oil content of rabbit meat is of great value. The purpose of this is that the meat is not greasy.
2. Clean the pan and add proper base oil. When the oil temperature is 20% hot, add bean paste, stir-fry red oil, add ginger, garlic and pickled pepper, then add red pepper and pepper, stir-fry for 30 seconds, stir-fry with fire in the middle to avoid frying.
3. Stir-fry Zanthoxylum bungeanum and pepper, add them, pour diced rabbit meat into the drained oil, stir-fry for 2 minutes on medium heat, add 2g soy sauce to keep fresh, stir-fry for several times, start seasoning, add 2g salt to neutralize the spicy taste, then add 2g aged vinegar to passivate the rabbit meat, continue to stir-fry for several times, pour chopped green pepper, stir-fry evenly, and take out the pan and plate.
Summary of spicy diced rabbit technology: wash rabbit meat with clear water to remove fishy smell, add marinated rabbit meat to cooking wine to remove fishy smell, and fry pepper and pepper with medium fire, so that the fried rabbit meat is clean and greasy. Add a few drops of mature vinegar when frying spicy rabbit meat, and it tastes tasteless. I hope it is helpful and suitable for you.