Accessories: potato, millet pepper, cumin powder, pepper, onion, celery, ginger, garlic, pepper, pepper?

1, rabbit meat diced, salt, pepper, cooking wine, onion pickled. Cut the potatoes and marinate them with salt. Slice ginger and garlic, cut dried sea pepper, cut millet pepper and cut celery for later use. Thicken with pepper, salt, monosodium glutamate and starch. Set aside.

2. Pour the potatoes into the oil pan and fry them. Pick up the spare.

3. Pour the rabbit meat into the pot and fry it dry. Pick up the spare.

4, hot pot cold oil, pour ginger garlic, pepper, pepper, millet pepper stir-fry.

5, pour the rabbit meat, add sugar and stir fry. Add potatoes, onions and celery, add pepper and stir-fry a lot of cumin powder. Add the blended juice before taking out the pan, add sesame oil and pepper oil, stir-fry and take out the pan.

Main ingredients: rabbit meat, bamboo shoots, lotus roots and beans. Accessories: ginger, onion and garlic.

Seasoning: salt, chicken essence, sugar, cooking wine, soy sauce, dried sea pepper, dried pepper, sea pepper noodles, pepper noodles, cumin powder,?

Operation: 1. Wash rabbit meat, cut into pieces and blanch it.

2. Put the rabbit meat in the pan and color it when the sugar color is adjusted and the sugar color bubbles. Add cooking wine, ginger and garlic to stir-fry to remove the fishy smell, add dried sea pepper and dried pepper to stir-fry until fragrant, then add auxiliary materials, stir-fry the onion segments together (sea pepper noodles, pepper noodles and cumin powder can be added according to personal taste), and add chicken essence and light soy sauce. ?

Generally, the dry pot rabbits are made into cumin spicy flavor, and the cooked rabbit meat is dry and moist, and the potatoes are soft and waxy, spicy and fragrant, and the cumin flavor is strong.

Its preparation method is: peeling potatoes, cutting them into pieces, frying them in a 40% hot oil pan until they are mature and the skin is slightly hard, and taking them out;

Cut the rabbit meat into small pieces, marinate it with salt, ginger and onion juice and cooking wine, then fry it in a hot oil pan until it is crisp outside and tender inside, and then take it out. Put the wok on the fire, add salad oil to heat it, add dried Chili, pepper, ginger, garlic and onion, and stir-fry.

Add Pixian watercress, add rabbit meat and potato, cook cooking wine, add a small amount of fresh soup, add refined salt, white sugar, monosodium glutamate, chicken essence and cumin powder, stir-fry until the water is dry and tasty, sprinkle cooked sesame seeds and chopped flower kernels, and put them into a lifetime iron pot.

Technical key:

1.Potato, a raw material with less water content, is used as an auxiliary material, which helps to keep the dishes dry, fragrant and moist, and the potato is also served with cumin as a seasoning.

2. Use salad oil, vegetable oil, and old oil fried with spices and watercress to make the finished dish with five flavors.

3. When making dry pot rabbits, it is necessary to use medium fire, and the juice of the dishes must be drained, so that the rabbit meat becomes dry and moist, and cumin powder is added more.

4. Generally, it does not need to be heated when eating. If other raw materials need to be added after eating, they can be processed in the kitchen or blanched after adding red soup.