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How to make Sichuan cold-eating rabbits?
Raw materials:

Rabbit, oil, sugar, star anise, fennel, aniseed, soy sauce, cooking wine, millet pepper, seven-star pepper, green pepper, monosodium glutamate, chicken essence and salt.

Exercise:

1, playing with a knife to cut meat (local hemp rabbit, small and delicious), this step is bloody, so only the finished product will be displayed. What we are seeing now is pickled rabbit meat;

2. there are two main points in burning oil in a larger iron pot. 1 Use an iron pan with a certain thickness. If aluminum pot and stainless steel pot are too thin, be careful in the following steps, and it is easy to paste ~ ~! The second is to use rapeseed oil. Remember, rapeseed oil, soybean oil and peanut oil are not suitable for authentic Sichuan cuisine.

3. As long as the oil is 40% hot, it is necessary to add natural spices such as star anise, fennel and aniseed, add sugar and simmer slowly, and pay attention to the heat. If it is too big, the sugar and wine will be fried; 4. Add sugar and stir fry;

5, stir-fry rabbit meat ~ ~ ~ Here's a little secret ~ I won't tell him the average person! Hehe, just add some water at this time, so that the fried rabbit meat will be full, and because this dish has been fried for a long time, with this water, there will be enough time to fry the fragrance at the back, and another function is that the color of the pepper at the back will look good, otherwise the fried pepper will turn black; 6, two important spices ~ ~ a little soy sauce, add the right amount to improve the color of the dishes 7, cooking wine, enhance the umami taste, inhibit the fishy smell of the rabbit itself. If it's a rabbit raised by a farmer like me, add more. Rabbits fed with the feed bought in the vegetable market have a weak smell. Don't use too much cooking wine, otherwise the smell of wine will cover up the flavor of spices.

8. Now turn to low heat and fry slowly. To what extent? ~ ~ ~ the rabbit meat is golden, the water mist is rare, and the oil bubbles at the bottom of the pot roll. At this time, I joined my secret weapon: my hometown produces millet pepper, seven-star pepper and green pepper. ~ ~ ~ Friends must ask why two kinds of peppers are added. Hehe, in fact, these two kinds of peppers are different. One feature is spicy, very spicy, and the other feature is red and crimson! Of course, we must make enough efforts to cook food. Although it's a little troublesome, it's our pursuit to have good color, flavor and taste. 9, the first of all flavors-salt. After completing this step, you can add monosodium glutamate or chicken essence to the pot according to your personal hobbies. But my little sister makes Leng Tu without monosodium glutamate. It's a personal hobby, whatever.