Except for dried sea peppers, thirteen fragrant and sour sea peppers, everything else should be spread on the rabbit diced before. I think one of the main characteristics of Sichuan cuisine is that the portions of ingredients are prepared according to your own taste. There are no clear regulations, such as pepper, if you don't eat it, you can put less of it. In fact, the most important ingredients here are white button, fragrant leaves and fennel. I like to use Haitian's braised soy sauce for soy sauce because it can be colored, and the cooked spicy rabbit will look good. In fact, this one can also be called sweet and sour rabbit, because in the end, it feels completely different when you put two things in it. Let's talk about it then.
ps: This is the first time I have published a recipe. Please forgive me if there is anything wrong with it, and display the pictures while cooking it.
Spicy rabbit
Recipe Recommendations
- rabbit appropriate amount
- Baikou 10 teeth
- geranyl two pieces
- rock sugar appropriate amount
- pepper appropriate amount
- octagonal Two or three chop suey
- fennel a small handful
- shisanxiang appropriate amount
- laojiang two
- green onions three
- chicken essence appropriate amount
- medium spice
- fried
- several hours
- ordinary
Steps for Spicy rabbit
1
I used up all the white button ingredients. Cut the ginger into small pieces and use it
2
This is smeared. Just the white part of the green onions and put it aside
3
The sour sea pepper is torn open by hand in the middle and placed on a plate so that the sour water inside can be retained
4
Everything is ready, let it sit for two to three hours, and then go to the pot. When using vegetable oil, it is best to fry it first, then turn off the heat to cool before putting in the diced rabbit. Ps: Don't pour it all into the pot, because water will come out cheap. It's best to grab the meat and put it in the pot.
5
After the oil is spicy, stir-fry for two minutes, and add thirteen spices. Moderate amount, depending on your taste
6
Then add the sour sea pepper
7
Dry pepper cut so good, it is best to point more pepper core, so very chewy head.
8
After frying for 5 to 6 minutes, add the chicken essence. The chicken essence is also based on your own taste. I put a little too much in Sichuan. Try the taste. In fact, it is already very delicious at this time and has the flavor. Stir fry for one minute, add the dried sea peppers. Stir fry for another 5 minutes. In fact, you can best control the frying time, depending on the amount of rabbit. It's best to just do it. If you are making spicy rabbits, that's fine. If you're done, turn off the heat and start cooking. ps: It is best to remove the pot and place it, because it will be easier for the rabbit to dry out if it is cold in the pot than if it is in a bowl.
9
I made sweet and sour rabbits today, and I used white sugar and vinegar for all of them. There is no requirement for these two. Mix appropriate amount of white sugar and vinegar. Stack the diced rabbit in the pot aside to make the oil flow out,(ps: You can order more vegetable oil because sea peppers will be used more.) Pour in the vinegar, blend the vinegar and oil, and finally wrap in the diced rabbit
10
It's done, and it looks okay.