How to make diving rabbit 1

Ingredients: half rabbit with skin, millet pepper, steamed fish soy sauce (light soy sauce is also acceptable), lettuce oil, MSG, ginger slices, Sichuan peppercorns

Method:

1. Boil rabbit: Boil a pot of water, add ginger slices, cooking wine and oil. After the water boils, add an appropriate amount of salt and add the rabbit. When the blood color subsides, immediately turn off the heat. After 25 minutes, take the rabbit out, drain, let cool, cut into pieces, and put on a plate.

2. Make by dipping in water: remove the stems of millet peppers, wash and dry the water vapor, chop them into pieces, submerge the millet peppers with steamed fish soy sauce, add a small amount of MSG and a small amount of lettuce oil.

Diving Rabbit Method 2

Ingredients: Use one rabbit, several green onions, a little pepper and seasonings, etc.

Method:

First put the slaughtered rabbit in the water to rinse away the blood, then put the green onion, a little pepper, spices and the rabbit into a pot of water and cook over low heat. When the rabbit skin is softened, take it out of the pot and cut the rabbit into pieces. Once the pieces are about the size of the first section of your middle finger, you can put them on a plate. The main seasoning for dipping is fresh sea pepper, plus minced garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar, chopped green onion, etc.

Recipe Three for Diving Rabbit

Ingredients: One rabbit, peeled, cut into small pieces, mix with appropriate amount of sweet potato powder and cooking wine and set aside.

Method:

Heat the pot, add 30 ounces of raw oil or blended oil, stir-fry the garlic, ginger, chili, and Sichuan pepper until fragrant, add The amount of stock needs to cover the rabbit meat. After it boils, pour the reserved fish or rabbit meat into the pot. After the pot is boiled, add an appropriate amount of salt, monosodium glutamate, and cooking wine. Note that rabbit meat must be killed and used immediately to maintain its freshness.