To make a delicious fresh pot rabbit, we need to pay attention to three points.

1. To make fresh potted rabbits, the selected rabbits need about ten months. Under normal feeding, the growth period of rabbits is 6-8 months, and rabbits around 10 months are fragrant but not old.

2. Green Erjingtiao, red millet spicy, yellow ginger, white garlic and red pepper are the main seasonings of fresh pot rabbits.

The taste of fresh pot rabbit is definitely "spicy", and this spicy taste is just pepper. The spicy taste of ginger plays an auxiliary role in the comparison, which makes this dish more spicy.

3. Lard is an effective flavoring lipid. After adding lard, the taste of the dishes is stronger. Lard is the main seasoning for making fish and rabbit dishes.

Do these three things well, and the fresh pot rabbit will be delicious.

Ingredients: 2000g peeled rabbit meat.

Main seasoning: 50 grams of Erjing green pepper, 50 grams of millet spicy, 50 grams of ginger, 50 grams of garlic cloves, 20 grams of pepper, 30 grams of Pixian watercress and 20 grams of pickled pepper.

Other seasonings: salt, cooking wine, soy sauce, sugar,

-Material handling:

1, wash the rabbit with water. It should be noted that the fascia and blood foam in the abdomen of rabbits need to be thoroughly cleaned.

2. Wash the rabbit meat and chop it into small pieces one centimeter square. Add soy sauce, cooking wine, salt and a little starch, and marinate evenly.

3. Add a little salad oil to the marinated diced rabbit and mix well for later use. Adding salad oil to pickled rabbit meat can effectively prevent rabbit meat from sticking when oiling.

4. Wash green peppers and red peppers and cut them into Chili rings. Wash ginger and cut into shredded ginger. Chop pickled peppers.

7. Peel garlic and wash it for later use.

-Production process:

1, boil the oil from the pan, wide oil, and add the pickled diced rabbit when the oil temperature is 50% hot, and the diced rabbit will change color. When it is six ripe, it can be taken out for use.

2. Boil the oil in the pot. Burn100g rapeseed oil to 90% heat. After the rapeseed oil is cooked, add100g lard.

3. Add garlic to the mixed oil and stir-fry garlic.

4. Add chopped pickled peppers and pepper granules and stir fry. Add Pixian watercress and stir-fry until fragrant.

5. Add 500 grams of water to the decoction. Boil the soup and add the oiled diced rabbit.

6. Add green and red pepper rings and ginger in turn and boil over medium heat.

7. Add soy sauce, sugar and monosodium glutamate to taste and mix well, then add a teaspoon of balsamic vinegar.

8, the fire can be boiled.

Tips:

1, the choice of rabbits, it is more appropriate to weigh three or four kilograms after peeling. Too small rabbit meat is not fragrant, and too big rabbit meat is old and not suitable for fresh pot-wrapped rabbits.

2. When cleaning rabbit meat, be sure to tear off the fascia and rinse the bleeding foam, which can effectively remove the grassy smell of rabbit meat.

3. When curing rabbit diced meat, there is a little starch, and corn starch is the best. Too much starch will affect the taste of rabbit meat.

4, the rabbit diced oil, the oil temperature is 60% hot, don't worry about stir-frying, gently push the stir-fry evenly and then change color. Bunny diced six can be cooked when it is ripe.

5. The order of stir-frying is that garlic cloves are fried to yellow, and pepper, pickled pepper sauce and Pixian bean paste are added. Then add water to make soup. Add green and red pepper rings, shredded ginger and seasoning to the rabbit meat. The cooking sequence of various seasonings can make the best release of various flavors.

6, the use of lard seasoning is ignored by many people, which has the effect of enhancing fragrance. Lard can be said to be irreplaceable in this dish. If there is no main ingredient at home, you can fry some fat particles in it.