2. Dice the rabbit meat. The smaller it is, the easier it is to taste. (rabbit head rabbit takes a step back to stew)
3. Add minced onion and ginger, a little salt and 2 tablespoons cooking wine to the rabbit meat, which can deodorize and make the rabbit meat taste in advance.
4. Marinate for half an hour.
5. Seasonings to be fried: half onion, half ginger, pepper (more), dried pepper peel (more), one Amomum tsaoko, three kaempferiae, one cinnamon and two star anise.
6. Cool the oil in the hot pot. When the oil temperature reaches 40%, turn to low heat and pour in all seasonings except dried Chili.
7. Stir-fry slowly. After the seasoning is fried, pour in the diced rabbit.
8. Change the fire and stir fry quickly until the meat turns white.
9. Add a proper amount of soy sauce (fresh) and soy sauce (colored) and two crystal sugar to taste and color.
10, a spoonful of salt, because rabbit meat has been tasted before, so please add it according to your own taste.
1 1. Add dried chillies.
12, continue to stir fry, small fire. Stir-fry the rabbit meat until the water is basically dry, leaving only oil in the pot. Remember, you must not add water in this process.
13. Take out two pieces of soaked ginger from the pickle jar, wash and drain.
14. When the diced rabbit meat is fried, you can pour the soaked ginger in.
15, stir fry together, this process doesn't take too long, just 2 or 3 minutes.
16, a spoonful of monosodium glutamate, stir-fried, dry, crisp and tender dried rabbit diced can be put on the plate and served!