Ingredients?

Rabbit

Hot pot base

Fish pickled cabbage

Konjak

Bean sprouts

How to make hot pot rabbit?

Chop fresh rabbit meat into evenly sized pieces, wash and chop the fish pickles, smash the old ginger and chop into minced ginger, cut the konjac Cut into thin slices, and cut the hot pot base slightly (the method of frying the hot pot rabbit base is similar to the previous method of frying the hot pot base, and you don’t need to learn how to cook it at home, so you can use the hot pot base directly).

Add an appropriate amount of cooking wine, a little pepper, and an appropriate amount of salt to the rabbit meat, mix well, marinate to remove the smell, add a little starch, and spread it evenly with your hands to coat the rabbit meat with gravy powder.

Pour a little more oil into the pot. When the oil temperature is 60%, add rabbit meat and fry for about 2 minutes. Remove and control the oil.

Pour an appropriate amount of oil into the pot again, add fish sauerkraut, garlic cloves, minced ginger, and bean paste. Stir-fry all the ingredients over low heat until fragrant. Add Sichuan peppercorns, then add the hot pot base ingredients and stir-fry slowly over low heat. change.

After the hot pot base ingredients are stir-fried, add water, add soybean sprouts and green onions, add the blanched konjac after the water boils, add an appropriate amount of salt and chicken essence, and then pour it directly into the hot pot basin. Pour in the rabbit meat, cook for 5 minutes and serve directly (cook other dishes after eating, such as duck blood, tripe, etc.).