Pepper rabbit
By VicentaLakin
Precious rabbits are a common dish in Chongqing, and my impression of them is that they use green peppers and green peppers in addition to beauties. Unfortunately, I don't have either, but they're replaced with red peppers and dry peppers, but they still taste good. As long as it's good, it's good to eat。
Recipe Recommendations
- rabbit meat appropriate amount
- beauty pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
Steps for Pepper rabbit
1
Rabbits are purified, cut down, wine, salt, starch, white peppers are purified。
2
Onion slices, garlic slices, peppers, dry peppers, eight horns, cinnamon rinsing, can be slightly more abundant。
3
Half a ton of vinegar, half a ton of very fresh sauce, a ton of wine, and an appropriate amount of sugar to be replaced with sauce。
4
Pretty pepper cut。
5
The hot pot is cold, the oil is hot, the rabbit is hot, the medium fire is fried, a little bit more, the water from the rabbit's meat is blown out, and the rabbit's meat is delicious。
6
All the sauce in the second step, the little fire went up and out。
7
It's hot。
8
Get in the sauce and fry。
9
The salt is transferred, the fire is shut down and the chickens are pumped。Pepper rabbit Make Tips
PS: 1. If you have green Sichuan peppercorns and bird's eye chilies, add them in; the combination of flavors from green peppercorns and beauty peppers is quite unique. 2. Cut the rabbit meat as small as possible; it dries out quickly during stir-frying and absorbs flavors more easily. 3. Use medium-low heat when stir-frying the rabbit cubes and cook a bit longer; I personally think you need to fry out the moisture to achieve a dry and fragrant texture. 4. The ratio of the seasoning sauce should be determined by the quantity of ingredients.