[Ingredients] 500g of half rabbit, 50g of fresh pepper100g, 50g of Pixian watercress, a little of aniseed such as ginger slices, garlic cloves100g, star anise, salt, monosodium glutamate, salad oil, red oil, cooking wine, etc.
[Method] Wash the rabbit and cut it into small pieces, and taste it with cooking wine and a little salt. Add oil to the pot and cook until it is nine-cooked, stir-fry the rabbit pieces until half-cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until cooked, and add monosodium glutamate to the pot. Features: fresh and tender, spicy and refreshing.
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[Materials] Rabbit meat amount Sanshengchuan dried pepper amount Sanshengchuan peasant pepper amount soy sauce amount sugar amount salt amount garlic amount ginger amount scallion amount cooking wine amount pepper amount pepper powder amount chicken essence amount starch amount white sesame amount.
[Practice] Garlic and ginger are chopped, green onions and dried peppers are cut into sections, and rabbit meat is washed and cut into dices.
2. Put the diced rabbit into a bowl, add a little soy sauce, a little sugar, salt, cooking wine and pepper and marinate for 30 minutes. Add a little starch and mix well.
Heat the oil in the pot, pour in the diced rabbit, fry in medium heat until golden, remove and control the oil for later use.
3. Leave the bottom oil in the pot with ginger and garlic, and stir-fry the dried pepper with small fire. Pour the diced rabbit into the fire and stir well.
4. Stir in chicken essence and pepper powder quickly and evenly, sprinkle with white sesame seeds and onion and stir well! You're done.
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Stir-fried rabbit
[Ingredients] Rabbit 1 rabbit, 3 slices of ginger, appropriate amount of salt, 2 onions, a handful of pepper, appropriate amount of cooking wine, a handful of pepper, 3 tablespoons of soy sauce and appropriate amount of sugar.
[Practice] Chop rabbit meat into small pieces, soak it in clear water for several times, add less salt and soy sauce to onion, ginger and pepper cooking wine, and marinate it.
2. Fry at high temperature, just fry and color. Heat oil in a wok, put one star anise, one handful of pepper, and more dried peppers. Stir-fry the peppers with slow fire to change color, pour the pieces of meat, stir-fry a few times, mix a bowl of seasoning water (soy sauce, cooking wine, water, and a little sugar) in advance, pour the seasoning water on it, drain the juice with strong fire, cook half a spoonful of vinegar along the edge of the wok, and add the green head to turn it out evenly.
3. When pouring vinegar, the dishes should be dry and the pot should be hot. The function is to stimulate spicy taste, but not sour taste.
[Tips] It is best to soak the peppers before frying, that is, to use Zanba peppers, which are not easy to paste, and the water should not be too much, at most a small bowl.
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