One of the practices of fresh pot rabbits: first wash the fresh rabbit meat, blanch it in cold water, and take it out for later use. Then chop the onion, ginger and garlic, soak the pepper and cut it into sections for later use. Heat a wok, add cooking oil to heat it, add onion, ginger and minced garlic to stir-fry until fragrant, and add pickled pepper to continue stirring. Pour in the cooked rabbit meat and some seasonings, such as salt, cooking wine, soy sauce and sugar. Stir well and cook the rabbit meat until it is rotten.
The second method of fresh pot rabbit: prepare fresh rabbit meat, wash and cut into pieces for later use. Stir-fry rabbit meat with proper amount of cooking oil until both sides are slightly yellow, add minced ginger and garlic, cooking wine, soy sauce, soy sauce, sugar, salt and pepper, stir well, and then pour in enough hot water. Turn the fire to boil for about 20 minutes, then add vegetables such as soybean sprouts and yam, and continue to cook for 20 minutes until the meat is cooked and seasoned.
The third method of fresh pot rabbit: first, wash the rabbit meat and put it in a casserole, then add a proper amount of water, and add some seasonings such as red dates and onion ginger to stew until the meat is cooked and rotten. In order to make the taste more delicious, we can add rice wine, clove, star anise and other seasonings in the cooking process, and finally add appropriate amount of salt and monosodium glutamate to make it delicious.
The above are three different ways to make fresh pot rabbits. You can choose the one that suits you according to your own taste. Either way, as long as you master the temperature and proportion, you can make delicious and delicious pot-wrapped rabbits.