By Tingting Love Baking 518
<h2>Royalties</h2>
3 large ingredients
1 rabbit (net meat 2.3 kg)
1 small piece of cinnamon
3 incense leaves
1 handful of peppercorns
Ginger 1 lump
10 cloves of garlic
1 green onion
1 scoop of chicken essence
Salt to taste
Oil to taste
Spices 3 tablets
1 tangerine peel
Rock sugar to taste
2 scoops of cooking wine
<h2>Practice steps</h2>
1: Prepare the ingredients, shredded ginger, garlic slices, green onion, chili pepper cuts
2, rabbit diced, add ginger, green onion, cooking wine, salt, soy sauce, soy sauce marinade for more than 2 hours (salt must be enough)
3, put oil in the pot, put in the pickled rabbit and fry until the water is dry (Note: the ginger and shallots of the pickled rabbit must be picked in advance)
4, rabbit meat will produce water after frying and discoloration, at this time the oil is relatively turbid
5, fried oil clean and transparent means that the water is basically dried, if you want to eat drier can be fried more, fried after draining oil fishing out
6: Re-simmer the oil, add spices and ginger, shallots and garlic and sauté until fragrant
7: Add peppercorns and half of the dried chili peppers and stir-fry until fragrant
8: Add the diced rabbit and continue stir-frying
9: Add tangerine peel and rock sugar
10: Sauté until the rock sugar is saccharified, add the other half of the chili pepper and stir-fry out of the pot
11: Take a large plate out of the pot and let it cool
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