Recipe for dry pot rabbit:
Ingredients: 1 green onion, 8 slices of ginger, 3 cloves of garlic, several peppercorns, 1 star anise, 3 spoons of cooking wine, 2 light soy sauces spoon, 3 spoons of watercress, 1 spoon of sugar, half an onion, 1 lotus root section, 1 potato, 1 green onion, 1 rabbit, and appropriate amounts of other vegetarian vegetables.
1. Prepare the required seasonings and ingredients. You can choose vegetarian dishes according to your own preferences.
2. The rabbit should be soaked in boiling water first, then add salt, cooking wine and onions, stir evenly, and marinate for about 20 minutes.
3. Put the rabbit in the hot oil pan, stir-fry to remove the water, then drain and set aside.
4. Some vegetarian dishes also need to be boiled in water. This time I chose tofu sticks, carrots, fungus, lotus root and potatoes.
5. It is recommended that the potato slices be passed through the oil pan again and fried slightly to avoid turning into potato sauce during the later stir-frying process.
6. After the oil is hot, turn down the heat to low, add the seasonings and stir-fry until fragrant.
7. Add green onions and stir-fry with a spatula.
8. After the seasonings are sautéed, add the rabbit and half a can of beer and stir-fry over low heat for about 3 minutes. Adjust the heat to medium, add all the vegetables, light soy sauce and sugar, continue to stir-fry, adjust the taste according to your preference, and turn off the heat after 2 minutes.
9. Pair it with a suitable container and serve it on the table. The dry-pot rabbit is complete in color, aroma and taste.
Main ingredients: one rabbit.
Main ingredients: potatoes, millet pepper, cumin powder, pepper, onion, celery, ginger and garlic, Sichuan peppercorns, and chili pepper.
1. Cut rabbit meat into pieces, marinate with salt, pepper, cooking wine and green onions. Cut the potatoes into sections and salt them. Slice ginger and garlic, cut dried sea pepper into sections, cut millet pepper into sections, and cut celery into sections and set aside. Thicken the gravy with pepper, salt, MSG, and water starch. spare.
2. Pour the potatoes into the oil pan and fry until cooked. Remove and set aside.
3. Pour the rabbit meat into the pot and fry it dry. Remove and set aside.
4. Heat the pan with cold oil, add ginger, garlic, Sichuan peppercorns, chili and millet pepper and stir-fry.
5. Pour in the rabbit meat, add sugar and stir-fry. Add potatoes, onions, celery, pepper, and plenty of cumin and stir-fry. Before serving, add the blended juice, add sesame oil and peppercorn oil and stir-fry. Lift the pot.
Extended information:
Generally, the dry pot rabbit is seasoned with cumin and spicy flavor. The dried rabbit meat is fragrant and moist, the potatoes are soft and waxy, spicy and spicy, and the cumin flavor is strong. Rabbit meat is not only rich in nutrients, but also a medicinal supplement that is very beneficial to the human body.
Rabbit meat is rich in protein, more sugars, a small amount of fat (cholesterol content is lower than most meats) and sulfur, potassium, sodium, vitamin B1, lecithin and other ingredients.
It is used for spleen deficiency, weak qi or malnutrition, physical fatigue and weakness; spleen and stomach yin deficiency, thirst and dry mouth, gastrointestinal heat, vomiting, and bloody stools.
Hope to adopt it, thank you!