Spicy rabbit as one of the traditional cuisine of Sichuan, the taste of this dish is spicy and fragrant, the aftertaste is endless, and rabbit meat as a high protein, low blood fat, low cholesterol meat, known as the title of meat in the vegetarian, autumn to winter this time to eat rabbit meat is better, like this dish foodies come to see it!
Ingredients: rabbit leg, coriander, dried chili pepper, peppercorns, cooking wine, ginger, garlic rice, white sesame seeds, salt, chicken essence, monosodium glutamate, sugar, soy sauce.
Preparation steps: Step 1: Wash the rabbit legs and remove the bones to take the meat and dice it, cut the diced size according to personal preference, cut the diced meat into small dots to make it easy to taste Oh, then add cooking wine, salt, ginger, green onion, soy sauce for marinating.
Step 2: Cut off the dried chili peppers to reduce the amount of fear of spiciness, finely chop the coriander, pat the ginger, cut the garlic, prepare the peppercorns, spices, etc. for later use.
Step 3: Pour the right amount of oil into the pot on the heat, wait for the oil to burn to 80% heat, then pour in the marinated rabbit meat, stir-fry on high heat, and constantly stir-fry.
Step 4: When the rabbit meat is fried until it changes color, stir-fry the ginger slices garlic slices, some dried peppers, peppercorns and spices together, and the dried peppers should not be put at once, but divided into several times.
Step 5: Fry until the rabbit meat turns golden brown, turn to low heat, add the remaining chili peppers, pour in the right amount of soy sauce, and season the cooking wine until the rabbit meat becomes brownish yellow oil and the water is exhausted.
Step 6: Before coming out of the pan, add a small amount of chicken essence, MSG, sprinkle with green onions and sesame seeds. This delicious soul-destroying spicy rabbit is ready