Rabbit meat is rich in high-quality protein, low in fat, and the meat is very tender, which is very suitable for cooking.
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Rabbit half a piece
2 green shoots
Two wattles 2
Millet spicy 3 pcs
2 sprigs of ginger
Light soy sauce 2 scoops
Old soy sauce half a scoop
A little cooking wine
A pinch of salt
4 cloves of garlic
Ginger 1 piece
A little peppercorns
3 scoops of starch
2 shallots
5 pickled peppers
1 piece of pickled ginger
1 scoop of chili sauce
A little sugar
1: Cut the rabbit meat into pieces, wash the blood water repeatedly, add green onion, ginger slices, a spoonful of cooking wine, a small amount of salt, and marinate for 15 minutes.
2: Remove the marinated ginger and garlic, add the starch and mix well.
3: Heat the pan and add vegetable oil, about 50% of the oil temperature into the rabbit meat.
4: Wait until the rabbit meat is completely discolored, about 3-5 minutes.
5: Scoop up the rabbit meat and set aside.
6: Chop the pickled pepper and slice the ginger.
7: Heat the pot, add vegetable oil, add ginger garlic, pickled pepper, pickled ginger, peppercorns.
8: Add 1 tbsp chili paste and sauté in red oil.
9: Sauté the seasonings until fragrant.
10: Add rabbit meat and stir-fry well.
11: Add 1500 ml of water or broth, add two spoons of light soy sauce, half a spoon of dark soy sauce, a little salt, sugar, bring to a boil and simmer for 15 minutes.
12: Peel and cut the green shoots into segments.
13: Add green shoots and cook over low heat for 10 minutes.
14: Add shredded ginger, green and red pepper in turn and stir-fry for 2 minutes.
15: Add a little MSG.
16: Drain the broth over medium heat.
17: Stir in a pot and add a little parsley and green onion.
Rabbits have more flesh and blood, and they are washed several times repeatedly.
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