Ingredients: Half a fresh rabbit, about 600 grams. Accessories: 50 grams of dried red pepper segments. Seasoning A: 10 grams of ginger slices, 15 grams of green onions, 3 grams of Sichuan peppercorns, 2 star anise,
10 grams of cooking wine; seasoning B: 10 grams of ginger slices, 15 grams of scallions, 5 grams of pepper, 2 star anise, 5 grams of refined salt, 10 grams of cooking wine, 10 grams of soy sauce, 3 grams of balsamic vinegar, and appropriate amount of cooking oil.
Preparation method 1. Add seasoning A to water, boil and blanch the whole rabbit meat; 2. Remove the bones from the blanched rabbit meat and cut into 1.5cm square cubes; 3. Cut the dried chili peppers into small pieces, and add the chili peppers.
Remove the seeds as much as possible; 4. Pour oil into the pot, add ginger slices, green onions, peppercorns, and star anise and fry over low heat until fragrant; 5. Remove the spices, add the rabbit meat and stir-fry, add a little salt, and fry the rabbit meat until it is dry.
water vapor; 6. Cook in a little cooking wine; 7. Add the pepper segments and stir-fry until fragrant; 8. Add an appropriate amount of sugar and soy sauce for color, stir-fry evenly; 9. Turn off the heat and add a little vinegar, stir-fry evenly and then stir-fry
Pot and plate.
Tips for making: 1. When cleaning rabbit meat, remove the fat in the abdominal cavity; 2. Fry the dried chili peppers for a longer time, and the spiciness will be stronger; 3. If you like spicy and spicy flavors, you can add some Sichuan peppercorns to stir-fry the dried chili peppers together;
4. Rabbit meat needs to be fried to dry up the water vapor before it becomes fragrant and fragrant.
Ingredients for spicy diced rabbit with tangerine peel: 3 rabbit legs, 1 segment of green onion, 1 piece of ginger, 10 dried red peppers (can be adjusted according to your own spiciness), 1 small handful of pepper, 3-4 slices of tangerine peel, 4 cloves of garlic
Prepare seasoning: appropriate amount of vegetable oil, appropriate amount of salt, 1 spoon of sugar, 1 spoon of white wine, 1 spoon of dark soy sauce, 1 spoon of vinegar, 1 spoon of sesame oil, a little black pepper, 1 spoon of dry starch, 2 spoons of fried white sesame seeds. Production process: 1
. Chop the rabbit legs into small finger-sized dices (if you don’t like the bones, you can remove the bones first and then cut into dices), add a little salt, black pepper, 1 spoon of light soy sauce, 1 spoon of dry starch, mix well and marinate for 10 minutes.
2. Cut the onion into sections, slice the ginger, pat the garlic, cut the dried chili into sections, soak the tangerine peel in cold water in advance until soft, remove, drain and shred.
3. Put oil in the pot and heat it to 70% over medium heat. (You can clearly feel the heat when you place your hand on top of the oil.) Keep the heat on medium. Add in diced rabbit and fry until golden and crispy. (After pouring in the diced rabbit, it is best to cover it immediately.
Cover to prevent oil from splashing. Wait for a while before opening the cover and scattering the rabbit dices.) Remove and use a kitchen towel to slightly absorb the floating oil.
4. Put 2 tablespoons of oil in the wok, keep the heat low, add the Sichuan peppercorns and chili pepper segments and stir-fry until brown, add shredded tangerine peel and stir-fry until fragrant, finally add ginger, onion and garlic and stir-fry until fragrant.
5. Pour in the diced rabbit, add white wine, dark soy sauce, salt, sugar, and stir-fry evenly.
Add water until all ingredients are covered.
Keep simmering over medium-low heat for about 20 minutes, until the soup dries up.
6. After the soup is basically dry, add 1 spoon of vinegar and 1 spoon of sesame oil, and then use high heat to completely dry up the soup until the bottom of the pot is basically covered with red oil.
Sprinkle in the fried white sesame seeds.
Turn off the heat and remove from the pot.
7. The fried spicy tangerine peel rabbit dices can be eaten hot, but they are more delicious cold.
Especially suitable for drinking.
Tips: 1. Replace the diced rabbit with diced chicken, duck, or beef, and you can make spicy diced tangerine peel chicken, diced duck, or diced beef with similar flavors.
2. You can increase or decrease the amount of chili pepper and Sichuan pepper according to your own preferences.
According to the amount of chili I added, the two people in our family who are not fond of spicy food were knocked out by the spicy food for dinner that day.
3. It is best to drain the tangerine peel after it is soaked, otherwise it will easily splash oil when put into the pot.
4. I don’t like deep-frying. If I do it once in a while, it is recommended to use a small milk pot. The pot requires less oil and is relatively deep. You can achieve the deep-frying effect by adding not much oil, and it is not easy to splash oil.
The best tool to prevent oil splashing is the lid of the milk pot. After putting the ingredients in, it is best to close the lid first, and then open the lid after frying for a while to disperse. This not only protects yourself, but also reduces the amount of oil splashing on the stove.
point.
Stir-fried Spicy Rabbit Ingredients: One rabbit (about 2 and a half kilograms) Ingredients: Pixian bean paste, 5 green and red peppers, 2 garlic cloves, ginger cubes, green onions, a handful of green peppercorns, a handful of dried chili peppers Method: 1
, chop the rabbit into walnut-sized pieces.
(You can ask the seller to replace it) 2. Wash it repeatedly with clean water 3-5 times, and the blood will disappear completely.
3. Add 1 spoonful of white wine, ginger and green onions to the water and soak the rabbit meat for 30 minutes. Wash and drain again and set aside.
4. Cut the green and red peppers into rings, smash the ginger and garlic.
5. Add peanut oil to the bottom of the pot, add ginger and half of the chopped garlic, and stir-fry until fragrant.
6. Add 2 tablespoons of Pixian bean paste and stir-fry until the red oil turns out.
7. Add rabbit meat and stir-fry until it changes colour.
8. Add light soy sauce, dark soy sauce, white wine, salt and a little sugar in sequence.
9. Stir fry for a while, then add boiling water and simmer.
10. When the sauce becomes thick, add green and red pepper rings and stir-fry evenly.