material
Fresh rabbit meat, salt, pickled pepper, dried pepper, pepper, aniseed, star anise, ginger, onion, soy sauce, vinegar, wine and sugar.
working methods
1 First, put the whole rabbit meat in the pot. At the same time, add pepper, star anise, aniseed, ginger slices and green onions to the pot, and the rabbit meat will be formed, and the fragrance of spices will also enter the rabbit meat.
2. After the water is boiled, cook the rabbit meat until it is 90% mature, take it out, cool it and cut it into diced meat the size of a finger joint. The meat must be fresh now. Don't cut the diced meat too small. Set it aside for later use. In addition, pepper and dried red pepper are cut into sections, and ginger and garlic are sliced for use. For those who like to eat spicy food, you can prepare more peppers and peppers;
2, put oil in the pot (more), at the same time put ginger, onion, aniseed, pepper in the colander, stir-fry in the pot until the onion turns yellow, take it out, and then add salt, don't put too much salt, because soy sauce will be added later, and too much salt will be salty. If the taste is not enough, you can add it again, and the salt will not be reduced. . Salt must be added to the hot oil before rabbit meat, so that the oil will not spill when eating rabbit meat in the future.
3. Then turn to medium heat, pour in the prepared diced rabbit meat and stir fry quickly until the rabbit meat is basically dehydrated. Add cooking wine, stir-fry twice, then add the prepared pepper segments, and continue to stir-fry quickly, and quickly, otherwise the dried pepper segments will be easily burnt. Stir-fry a few times, immediately add soy sauce and a little sugar until the color turns golden yellow, and finally add a little vinegar. Ask about the fragrance and turn off the fire.
4. Finally, add monosodium glutamate, stir-fry the chicken essence evenly, put it in the pot, and let it cool.
Practice 2,
material
1 rabbit meat, pickled pepper, 150g green pepper, 30g dried pepper, allspice powder, 10g pepper, cooking wine, spicy douchi, ginger, garlic, 1g scallion, soy sauce, salt and monosodium glutamate.
working methods
1. Wash rabbit meat and cut it into small pieces. Season with cooking wine, spiced powder, ginger and garlic slices, a little pepper, a little soy sauce, scallions and five dried peppers for at least 20 minutes. So the rabbit meat is soaked.
2. Cut the green pepper into sections. When the oil pan smokes, stir-fry pepper, spicy lobster sauce, ginger and garlic slices and dried chili with low fire, stir-fry rabbit meat with high fire, add monosodium glutamate and salt, and put into the pan.
Exercise 3,
material
Ingredients: 750g rabbit meat, 50g pickled pepper and 50g dried red pepper.
Seasoning: star anise, pepper each 10g, scallion 25g, ginger slices, refined salt, cooking wine, soy sauce, monosodium glutamate and vegetable oil.
working methods
1. Soak rabbit meat in light salt water, then wash blood stains, remove and drain, and cut into small pieces with uniform size.
2. Put the rabbit meat into a large bowl, add a little salt, cooking wine, soy sauce and monosodium glutamate, mix well and marinate for 10 minute.
3. Put the clean pot on the fire, add water until it boils, pour in the rabbit meat and blanch it until it changes color, remove it and drain it.
4. Put the cleaned pot on the fire, add vegetable oil to heat it, add star anise and pepper to the wok to smell, and add green onion to stir fry slightly.
5. Add the rabbit meat, add the old ginger slices and a little salt, and continue to stir and stir evenly.
6. When the water in the pot is about to fry dry, add soy sauce and fry until the rabbit meat turns brown.
7. Finally, add dried red pepper and stir-fry until the color becomes bright red, sprinkle with monosodium glutamate, and take out the pot to cool.