Fresh rabbit meat, salt, dried chili peppers, peppercorns, seasonings, star anise, ginger, scallions, soy sauce, vinegar, wine, sugar.

Practice

1, first of all, the whole piece of rabbit meat into the pot, while adding pepper, star anise, Chinese spices, ginger, scallion segments in the pot together with a little water, the rabbit meat on the stereotypes, and at the same time, the flavor of the spices into the rabbit meat inside.

2, after the water boiled rabbit meat boiled to nine mature fish, cooled down and cut into knuckles about the size of the diced meat, meat must be fresh cuts, meat should not be cut too small, put aside. Another prepared pepper, dry red pepper cut into segments, ginger, garlic slices spare. Like to eat spicy taste heavy, pepper pepper can be prepared more;

2, will be put into the pot of oil (amount should be more), at the same time will be ginger, green onions, dashi, pepper to the inside of the leaky spoon, put into the pot of frying to the color of the green onions, fishing out and pouring out, and then add salt, salt, don't be too much, because stay will also be added to the soy sauce, too much salt will be salty, if the taste is not enough can be added, salty, can't be reduced. The salt must be added to the hot oil before the rabbit meat, so that the oil will not splash when the rabbit meat later.

3, after the fire to medium heat, pour in the prepared rabbit meat, quickly stir fry until the rabbit meat is basically dehydrated. Add wine, stir-fry two after adding prepared chili pepper section, continue to stir-fry quickly, be sure to stir-fry quickly, or dry chili pepper section will be very easy to paste, stir-fry a few immediately under the soy sauce and a small amount of sugar stir-fry until the color becomes golden, and finally add a little vinegar, ask to the aroma, turn off the fire.

4, and finally add monosodium glutamate (MSG), chicken stir-fry, put in the pot, and so on after the cold will be able to get up the pot on the plate.