An appropriate amount of rabbit legs, an appropriate amount of coriander, an appropriate amount of white sesame seeds, an appropriate amount of dried chili peppers, an appropriate amount of light soy sauce, an appropriate amount of sugar, an appropriate amount of chicken powder, an appropriate amount of peppercorns, an appropriate amount of green onions, and an appropriate amount of salt
Preparation Steps?
1 Debone and dice the rabbit legs, cut the dried chilies into sections and remove the seeds, and mince the coriander and set aside.
2 Place the rabbit meat in boiling water for 3-5 minutes and drain it out.
3 Put the pot on the fire, heat the oil, add the chopped green onion, peppercorns, and dried chili peppers and stir-fry until fragrant.
4 Pour in rabbit meat, add light soy sauce and stir-fry evenly.
5 Pour in appropriate amount of water, cook for 5-10 minutes, remove and drain (skip off the peppercorns and dried chili pepper segments).
6 Coat the rabbit meat evenly with a layer of starch.
7 Fry in 6-7% hot oil until golden brown, drain and set aside.
8 Prepare another portion of fried peppercorns and chili peppers (skim off the chili oil).
9 Put a little oil on the pot and sauté the chopped green onions until fragrant, add rabbit meat, add light soy sauce, chicken powder, 1/2 spoon of sugar, and stir-fry quickly.
10 Add peppercorns and chili pepper segments and stir-fry, then turn off the heat and sprinkle in sesame seeds and coriander powder.
2000g rabbit meat, 40g refined salt, 10g white wine, chili pepper 50 grams of noodles, 10 grams of pepper noodles, 4 grams of five-spice powder, 4 grams of MSG, 40 grams of sugar, appropriate amount of vegetable oil, 90 grams of soy sauce, 20 grams of sesame oil, 6 grams of fennel, appropriate amount of onion and ginger.
Ingredients: 5000g of quick-frozen fresh rabbit heads,
Accessories: 400g of dried chili peppers, 100g of ginger, 120g of green onion, 20g of star anise, 10g of sanye, 8g of cinnamon, 10g of cumin, 10g grass fruit, 50g pepper, 5g cloves, 8g amomum villosum, 12g cardamom, 5g fenugreek, 3g fragrant leaves, 200g refined salt, 50g MSG, 1g nitrate salt, 50g red yeast rice, 100g cooking wine, 5000g fresh soup, 2000g refined oil
Thaw the rabbit head, rinse it, add 50 g of ginger, 50 g of green onion, 100 g of refined salt, cooking wine, and nitrate salt, mix evenly, pickle and taste for 12 hours, take it out, and rinse with water. Then put it into a pot of boiling water and take it out for later use.
Put the rabbit head into the casserole together with all the seasonings and soup, bring to a boil over high heat for 5 minutes, turn off the heat, soak for 12 hours, then bring to a boil and take it out of the pot. Sprinkle the white sesame seeds that have been cooked in the pot. .
Ingredients: 5 rabbit heads, auxiliary ingredients: 100ml of rapeseed oil, 50g of small red pepper, 10g of sugar, appropriate amount of spices, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger
Steps< /p>
1. Trim the fresh rabbit head. Cut off the ears, eyelids and throat one by one.
2. Add cooking wine, ginger, green onion, etc. and marinate for half an hour to remove the fishy smell.
3. Remove the fishy smell and stew to remove the remaining blood on the rabbit head.
4. After stewing and decontamination, simmer in Sichuan brine for 50 minutes for flavor and color.
5. Add rapeseed oil to the wok. When cooked, add chili powder, sesame seeds, sugar, salt, etc. and stir-fry until fragrant. Add the braised rabbit head for 50 minutes.
6. The rabbit head fully absorbs the spicy, sweet and fresh taste in the wok, and is finally plated.
7. Freshly baked, spicy and fragrant, best paired with beer or cola!