Spicy Griddle Moon Rabbit

Raw materials

1 light rabbit (net weight 750 grams). Condiments: 20 grams of small red peppers from Hunan Province, 50 grams of onions, 10 grams each of bean paste, fried garlic cloves, and shallots, 20 grams of ginger, 3 grams of salt, 12 grams of MSG, 25 grams of hot sauce, and 16 grams of rice wine. , 2 grams of coriander, 15 grams of chili oil, 1Kg of bone broth.

Method

1. Remove the internal organs of the rabbit, chop into pieces the size of walnut kernels, wash and put it into boiling water, add 10 grams of cooking wine, blanch for 2 minutes, and pick it up. Drain.

2. Pour chili oil into the pot, and when it is 70% hot, add ginger, spicy bean paste, and bean paste and stir-fry over low heat until fragrant. Cook 6 grams of rice wine until fragrant. Add rabbit meat and stir-fry over low heat for 2-3 minutes. , bring the soup to a boil over high heat, then reduce to low heat and roast for 3 minutes, season with salt and MSG, take it out and bring it to a pressure cooker over high heat, reduce to low heat and bring to a boil for 8 minutes, then reduce the heat to reduce the juice, remove from the pot and set aside.

3. Put the onions into the spicy dry pot, add rabbit meat, Hunan small red peppers, fried garlic cloves, shallot seasoning, and sprinkle with coriander.