Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Rabbit is so cute, you must eat more, every time you want to eat Sichuan cuisine, you will first think of a plate of red peppers, today we want to do cold eat rabbit is no exception, crisp soft rabbit meat, in a plate of chili set under the background of the extra red bright, eat a bite of crisp taste, endless aftertaste, Sichuan cuisine has a unique charm.
The best way to make this dish is to use two or three pounds of small white rabbit, its meat is more tender.
After slaughtering and chopping into about 1 cm of diced meat, if the chop is too large, it is not easy to taste, and it is not too small, it is easy to lose moisture and the taste is dry and hard.
Grab and wash the chopped meat twice with water, put it in the basin to marinate it, do not let go of too much seasoning when marinating, and only put 3 kinds of fishy freshness.
Cut the ginger into slices, cut the green onion into slices with a knife, put it together with the diced rabbit meat, add 3 grams of salt, 2 grams of pepper, pour a little cooking wine to remove the fish, scratch and knead into the flavor and marinate for 20 minutes.
2. Then prepare the spices
50 grams of dried chili peppers, 20 grams of green peppercorns, a few fragrant leaves, a section of cinnamon, a few slices of tangerine peel, two star anise and set aside.
After the rabbit meat is marinated, pick out the onion and ginger inside and prepare to fry it.
Burn more oil in the pot, pour the rabbit meat into the pot when the oil temperature is 50%, turn on the medium heat and stir-fry continuously, and fry the water in the meat.
Stir-fry for about 4 minutes, after the rabbit meat is sautéed and crispy, add the slices of green onion and ginger, tangerine peel, cinnamon, fragrant leaves and star anise, continue to stir-fry for 2 minutes, let the rabbit absorb the flavor of the spices, and then pick out the green onion and ginger.
Turn on the low heat, continue to put in the dried pepper and green pepper to fry out the spicy taste, if the fire is too big, it is easy to fry the pepper paste, after the surface of the pepper is translucent and slightly discolored, add 3 grams of chicken essence, 2 grams of salt, 2 grams of pepper, stir-fry after the taste can be plated and finally sprinkled with white sesame seeds to garnish it, and then eat it after cooling it!
Ah Fei had something to say:
1. It is best to choose two or three pounds of small white rabbits, which are more delicious and delicious to eat when killed and cooked.
2. After the pepper is in the pot, be sure to stir-fry over low heat, so as not to stir-fry the pepper paste.
3. Eat the finished product after it is cooled, the taste is better.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!