Try to choose fresh rabbit meat, frozen rabbit meat tastes worse.

2.

The most conspicuous is the red dried pepper, which should be cut into small pieces and the pepper seeds should be removed as much as possible.

3.

Add half of ginger slices, green onions, Chinese prickly ash, star anise and cooking wine to clean water, boil and add the whole rabbit meat to blanch.

4.

Blanched rabbit meat was deboned and cut into cubes 1.5cm square.

5.

Pour oil into the pan, add ginger slices, green onions, pepper and star anise, fry until fragrant, and then remove the spices.

6.

Stir-fry the rabbit meat, add a little salt, and stir-fry the rabbit meat until it is dry.

7.

Cook a little cooking wine, add Chili and stir-fry until fragrant. Rinse the dried Chili section with clear water before cooking. One is to remove sediment, and the other is to make the Chili section slightly moist, so that it is not easy to fry when frying.

8.

Add appropriate amount of sugar, add soy sauce to color, stir fry evenly.

9.

After turning off the fire, cook a little vinegar, stir-fry evenly, and then put it in the pan.

Leng Xiang rabbit finished product map

knack for cooking

1, the grease in the abdominal cavity should be removed when cleaning rabbit meat;

2. Stir-fry dried peppers for a long time, and the spicy taste will be heavier;

3, like spicy and heavy taste, you can add some pepper to stir-fry together when you dry Chili;

4, rabbit meat should be fried to dry water vapor before it will be dry and fragrant.