Then sit in the pan, oil, stir-fry the pan with big cloves, add onions, ginger slices, garlic cloves and sweet noodle sauce, stir-fry the noodle sauce until it is cooked, and add wine and soy sauce;
Finally, put the rabbit meat into the pot, beat the soup evenly, cook it with strong fire, cook it a few times, stew it with fire, take it out of the pot, and put it in a bowl with the soup.
Spicy rabbit meat is also good. Next, I will talk about the method of spicy rabbit meat.
Clean fresh rabbit meat, cut into pieces, add appropriate amount of bean paste, salt, sesame oil, cooking wine, pepper oil, dried starch, soy sauce and white sugar, stir well, and marinate for 15-20 minutes.
Remove the stems and seeds from the green pepper, wash and cut into pieces.
Crush dried chilies, peel garlic and wash for later use.
Heat the pot on the fire, and pour in a proper amount of vegetable oil to heat it; Wash shallots, cut into sections, put them in oil pan and stir-fry them over low heat.
Add salted rabbit meat and stir-fry over high heat.
Stir-fry the rabbit meat until it changes color, then add dried pepper, pepper and garlic (a better way is to stir-fry the rabbit meat until it changes color and serve it out. Stir-fry dried Chili, Zanthoxylum bungeanum and garlic in another oil pan, then pour rabbit meat into the pan and stir-fry); If I do this, the finished product will not be too spicy.
When the rabbit meat is cooked, add the green pepper pieces and stir well.
Add appropriate amount of chicken essence, stir-fry evenly, and turn off the heat.