Dry rabbits
By VicentaLakin
Rabbit meat rolls in a spicy pot, full of smell. Paprika doesn't bother you, and your stomach doesn't feel bad. Even if it's spicy and tears pouring together, it's a lot easier to eat。
Recipe Recommendations
- rabbit meat appropriate amount
- Sanshengchuan dried pepper appropriate amount
- Sanshengchuan Farmhouse Zanthoxylum bungeanum appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- white sesame appropriate amount
Steps for Dry rabbits
1
Garlic, ginger chopping, onions, dry chili slices, rabbits washed clean and cut to pieces
2
(b) A little bit of old-age, a little bit of white sugar, salt, wine, pepper picker for 30 minutes
3
and sowing a little of the starch
4
(b) The cooking of the pot is hot and hot, and the oil is made from the fire and gold
5
(a) Garlic with oil in the pot, chili peppers from Sansagawa and peppers from the piping fire from Sansagawa farmers
6
The fire was evenly burned
7
The chicken and pepper powder are going to be even, and the white sesame and the onion are going to be even
8
It's done。Dry rabbits Make Tips
Mizukawa's chili has a unique scent, and it tastes so good when it's turned into meat. Mizukawa's farmer smells like peppers, and he's in the pot, and the smell of peppers blends with the smell of peppers, and he's taking over your buds in minutes。