Spicy hare
Slaughter the hare, eviscerate it, soak it in cold water for one hour to remove blood, take it out and cut it into small pieces, put it in a bowl, add ginger slices, pepper, diced onion, Pixian bean paste, soy sauce, a little white wine, cooking wine, a little sugar, starch, black pepper, salt, monosodium glutamate and chicken powder, and stir and marinate for half an hour.
Prepare ingredients, Redmi pepper, dried pepper, fragrant leaves, cooked sesame seeds, ginger slices and pepper. Pepper. Pour the oil into the pot, heat it to 70%, pour the hare, fry it until it looks crisp, and take out the oil control.
Add a little oil to the pot, then pour ginger slices, dried peppers, Redmi peppers, hemp peppers, Chinese prickly ash and fragrant leaves into the pot and stir-fry for one minute, then sprinkle with white sesame seeds.
Stewed hare with radish
The cleaning steps are the same as above. Chop the rabbit into small pieces, boil the water in the pot, pour the boiling water into the rabbit, pour it out and clean it, then take it out and control the water for use.
Prepare food ingredients, carrot diced (white radish), ginger slices, pepper, star anise, two fragrant leaves, one cinnamon, one angelica dahurica and five cloves.
Heat hot oil in a hot pot (half vegetable oil and half lard), add ginger slices, pepper, star anise, fragrant leaves, cinnamon, angelica dahurica and clove, quickly fry rabbits until their skins are slightly yellow, pour cooking wine, pour in soy sauce, soy sauce and sweet noodle sauce, stir fry for 2 minutes, add boiling water, spread on rabbits, and simmer for 10 minute.