Ingredients: rabbit, chafing dish, fish and sauerkraut, konjac, bean sprouts.

Steps: 1, fresh rabbit meat is chopped into pieces of uniform size, fish and sauerkraut are washed and chopped, old ginger is chopped and chopped into Jiang Mo, konjac is sliced, and hot pot bottom material is slightly cut (the method of frying hot pot rabbit bottom material is similar to the previous method of frying hot pot bottom material, so it is not necessary for everyone to learn when cooking, so you can directly use hot pot bottom material).

2. Add some cooking wine, a little pepper and a little salt to the rabbit meat, mix well, marinate it for a while, then add a little starch and grab it evenly by hand to make the rabbit meat powder.

3. Pour a little more oil into the pot, add rabbit meat at 60% heat, fry for about 2 minutes, and remove the oil control.

4. Pour an appropriate amount of oil into the pot again, add fish and sauerkraut, garlic cloves, Jiang Mo and bean paste, stir-fry all the materials with a small torch, then add pepper, and then add the bottom material of the hot pot to stir-fry slowly.

5. After the chafing dish is fried, add water, add bean sprouts and scallions, add boiled konjac, add appropriate amount of salt and chicken essence, and then pour into the chafing dish basin, then add rabbit meat (if the restaurant can add two coriander to serve directly, cook while eating), and cook for 5 minutes (cook other dishes such as duck blood and hairy belly after eating).

A spicy hot pot rabbit is ready.

The rabbit is an annual rabbit that eats grass. The meat is firm and chewy. Wash it for later use. In order to remove fishy smell, add egg white and thicken powder to the cooking wine to make the rabbit meat more tender. Cut garlic cloves, green onions and coriander. After wash20ming and cutting, all the materials are put into the pressure cooker. We put lotus root slices, potato chips, Chinese yam, bamboo shoots and bracken. Whatever you like, just pour the oil in a heat pan, stir-fry the scallion, add half of the hot pot material, pay attention to the heat, stir-fry until it is fragrant, then pour the rabbit into the pressure cooker, stir-fry it until it is cut off, and add a proper amount of water to slightly cover the ingredients.