【 Material 】 One rabbit (mine is less than 900g), one old bittern, lots of onion ginger, dried peppers, green peppers and dried peppers, at least 2 tablespoons of Pixian watercress, and a small amount of spices (star anise, fragrant leaves, cinnamon, fennel, nutmeg, clove, etc. ) Used to supplement old bittern, 2 tablespoons yellow wine, appropriate amount of pepper oil and appropriate amount of spiced powder.

[Practice] Wash the rabbit and chop it into 6 pieces (2 pieces for each front leg and hind leg, and 2 pieces for each waist, see the lower right). Each piece of meat is obliquely cut with a flower knife to facilitate maturity and taste.

2, cold water into the pot, boil, skim off the floating foam, remove warm water and wash for later use;

3. Boil the old bittern, add onion ginger, pepper and green pepper, and add some conventional spices (star anise, cinnamon, fragrant leaves, etc. ) and sugar water (see here);

4. After boiling, throw the cooked rabbit into the salt water;

5. You can also add some favorite ingredients, such as chicken feet and pigs. Remember to add some yellow wine or cooking wine.

6. After the fire boils, turn to low heat and simmer for 20 minutes, and turn off the fire for 10 minutes, and then take out all the ingredients for later use;

7. Pour more oil into the pot and heat it. You can throw a piece of ginger to try the oil temperature. After hissing, you can eat rabbit meat, first thick hind leg meat;

8. Then throw the rest of the rabbit meat down, and don't burn it too hard (especially the caramel color in my brine is quite enough, and the rabbit leg feels a little uncomfortable when the oil temperature is about 150 degrees). Later, the oil temperature of 120- 100 degrees was modulated to continue frying, so it was not burnt), and then it was taken out;

9. Leave oil in the bottom of the pot, saute shallots, ginger, garlic and fresh green peppers, stir-fry them thoroughly, and then add washed dried peppers and dried peppers;

10, stir-fry for fragrance, add bean paste, stir-fry with low fire to release the fragrance of all spices in the oil;

1 1. Add the fried rabbit meat, stir fry a few times and then add half a bowl of water (broth is better);

12, add some yellow wine, and red soup should be visible at the bottom of the pot;

13, add some spiced powder and stir fry 10 minutes or so;

14. Sprinkle pepper oil before cooking. You can add more if you like hemp. Serve after eating, and eat cold.

[Tips] Let's retell the original version of the old man here. If you are interested, you can have a look: the rabbit cuts six pieces (the hind legs run fast, the front legs are fragrant, and the middle waist is tender), but all of them must be cut with a flower knife first; Marinate the duck first and the rabbit meat in the middle, so the taste of brine is also rich. I dare not say whether the sugar color is added by brine, but the old man stressed that the sweetness is directly added by sugarcane; The marinating time is 20 minutes, the stewing time is 10 minute, and it will be cooked in half an hour. Don't use too much firepower when frying, and the cut flower knife looks good when frying. It is based on fried loin meat, not leg meat. In the last step of frying, first dry the pepper with a small fire kang, and then press it on the side kang with a shovel. When it can crush five or six petals, put oil, dry Chili, stir-fry and put bean paste (I think he poured a whole can, I wonder if it was used to fry some rabbits); Finally, add rabbits, broth and spices (spices are mentioned, but I saw some visible spices in the camera). The old man said that the last step is to stir fry for about 10 minutes; The last step is to pour pepper oil. The so-called pepper smoked rabbit, hemp taste is very important. Directly pouring pepper oil is the secret of many Sichuan restaurants, so this step cannot be omitted or stingy.

Write down the following experiences:

2, the flower knife must be played. At first, I felt that my rabbit was thin and everything could touch the bones. Playing with a flower knife may not be necessary. Later, when I ate it, I found that rabbit meat was still very rich, especially the leg meat without a flower knife might be the thick meat of glistening;

3. I added a blanching step to remove blood before pickling. You can add some other ingredients when pickling. The more brine, the better the taste. I put some chicken feet this time.

4. Pay attention to the control of oil temperature. When I braised pork, I added sugar water. The caramel color is faster and the oil temperature is high.

5. I don't have dried pepper, so it's easy to overdo it if I don't know the heat of pepper when I operate, so I used fresh green pepper which is resistant to frying first, and then I added dried pepper and pepper because it was a little washed, so I could fry it in oil for a while.

6. Old people add a lot of bean paste, but pay attention to the salinity of bean paste. If there are rabbits, you can't add too much bean paste. If there is more bean paste, remember not to add salt when marinating;

7. If you are not sure about the spice part of cooking, you can add spiced powder. The powder made of more than a dozen spices is at least not too bad;

8. I don't think it's necessary to fry a rabbit in 10 minutes. I think it's almost enough to stop according to the situation in the pot.

9. The last step is pepper oil. Don't forget.

Summary: first marinate, then fry, and finally add a lot of pepper, pepper and spices to stir fry.