Ingredients

Appropriate amount of rabbit meat

ingredients

Appropriate amount of onion and persimmon pepper

seasoning

Appropriate amount of salt, onion, ginger, garlic, pepper, cooking wine, soy sauce, water starch, pepper, sugar, lobster sauce and coriander.

The practice of dry pot rabbit meat

1. Cut the rabbit meat into small pieces, add salt, cooking wine, pepper and water starch, mix well, and put it in the refrigerator for half an hour.

2. Wash and slice onions after peeling, and wash and cut green peppers into small pieces after removing pedicels and seeds.

3. Put clear water in the pot. After the water boils, add onions and green peppers first, take them out after a while, and let them cool.

4. Put the pickled rabbit meat into boiling water, boil it for half a minute, then take it out, wash it and drain it.

5. Heat the wok, pour in the oil, pour in the rabbit meat after the oil is hot, and fry until the rabbit meat is eight-cooked, and drain the oil.

6. Leave the bottom oil in the wok, add the pepper granules, and remove them after they are burnt.

7. Add onion, ginger, garlic and lobster sauce until fragrant, then pour in the meat and stir-fry.

8. Add cooking wine, soy sauce and sugar, continue to stir-fry, and add a little water to cover the pot for stewing.

9. Stir-fry onion and green pepper together, and finally add coriander stalks to serve.