Spicy rabbits
By VicentaLakin
Saturday, March 22nd. Chongqing continues to haze, this good weekend morning. There's nothing to say. I saw Hobbit Man in bed, and I saw Crayon New. A few days ago, we made spicy chickens, and today we make spicy rabbits. Moreover, even the journal does not have to be written, as is the case in any case, but simply replace the word “rooster” with the word “rabbit”. Oh, by the way, scoffing sugar, today we're using water-filled sugar. Rabbit meat, known as “infins”, has a high protein content and a very low fat content, which is a good choice for girls who like meat and are afraid of fatty paper. People who rarely eat rabbits feel that rabbits have a special taste and therefore need to be suppressed with relatively heavy sauce when cooking。
Recipe Recommendations
- rabbit meat appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- millet pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- Weijixian soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Spicy rabbits
1
Rabbit washes, water in the pan, a bottle of wine, ginger chips, rabbits。
2
Slice slices, beige slice rings, peppers, eight horns, guacamole, fragrance leaves。
3
Two sips of wine, one stench of very fresh sauce, one quarter of vinegar, and an appropriate amount of sugar to be replaced with sauce。
4
The pot is oiled, the sugar is white, and the fire keeps strangling it until it turns brown, and it starts blowing bubbles, pouring into a bit of open water and smoothing it, and the rabbits in the asphalting water turn on the sugar。
5
In step two, the spices turn out to smell。
6
Retrieval sauce in step 3。
7
It's a hot, hot fire with no food。
8
A little fire and a cap in 15-20 minutes。
9
The fire gathers juice, is fed with water starch and is fed with proper salt and chicken。Spicy rabbits Make Tips
PS: 1. Today, the ratio of sugar to oil for caramelizing was basically 1:1, and hot water was added after the sugar started bubbling (adding cold water causes more splattering, while hot water is relatively better). If you haven't mastered caramelizing the sugar, just use dark soy sauce for coloring. 2. The amount of seasoning depends on the ingredients. Also, since it's called Spicy Rabbit, Sichuan peppercorns and chili peppers are definitely required; adjust the rest to your own taste. You can also add fermented black beans and bean paste—basically, whatever you like is fine. 3. Don't use too much star anise or cinnamon, otherwise it will turn bitter. 3. Add hot water to avoid the rabbit meat becoming tough. 4. You don't need to reduce the sauce too much; it tastes great mixed with rice or noodles. 5. Feel free to add any side dishes as you wish.