Cold eating rabbit
My daughter-in-law is from Zigong, so this dish should be a household name in Zigong. In order to meet the requirements of my daughter-in-law, I made this dish now.
Recipe Recommendations
- Xian tu a
- dried chili 100 grams
- laojiang appropriate amount
- garlic appropriate amount
- green onions appropriate amount
- octagonal appropriate amount
- kaempferol appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Cold eating rabbit
1
Chop the rabbits into 1 cm square bits and clean them
2
Cut the dried peppers into small pieces with scissors
3
Slice ginger and garlic, cut green onions into green onions
4
Boil water in the pot and blanch the rabbit meat to remove the fishy smell
5
Don't boil the water for too long, pour it out and wash it with cold water, and drain the water.
6
Heat oil in the pan, and the amount of oil is about one-third of the rabbit meat (this dish is very oily ~~~)
7
After the oil is heated, add pepper, star anise, kaempferia, ginger, garlic, and green onions in turn and saute until fragrant. Then add the diced rabbit and stir fry
8
Add a spoonful of bean paste
9
Turn over and stir-fry everything in the pan until well
10
When the water in the pan (rabbit meat will come out of water) is almost gone (the oil looks clear), add a spoonful of soy sauce
11
Continue, stir-fry everything in the pan well
12
Stir fry until the rabbit meat starts to dry, add the dried peppers
13
It's all red peppers. Does it look great?
14
Turn the peppers evenly, start to simmer, cover the lid and simmer. Turn the pan every two to three minutes, and simmer for about 20 minutes until the oil is almost absorbed, the peppers are crisp, and the meat is dry and chewy. Add the right amount of salt to taste. (You can also add some sweet and sour juice to season, depending on your taste)
15
Done, serve and plate