Eat rabbits in the cold

It's my first recipe. Thank you for your attention. I used to buy it myself when I ate it cold and had a baby, and it took me a long time to buy it, and it cost me less, and it was almost $25 for 200 grams. I was in Sichuan Chengdu, 19 pounds of fresh rabbits and just 40 cents for a rabbit, but my mother-in-law said I made a cold rabbit better than those. Seriously, honestly, without bragging, you can try the steps. So I've asked my friends at the club, I've been working on it, I've been working on it, and I've been looking at it on the big web screen platforms, and I do it on my own when I want to eat hot food. The following is shared with you as a food-eating, spicy Kawako paper. The recipe is not absolute and can be used flexibly, in accordance with your experience and preferences. The cold food series, the same thing. You're welcome to come up with a proposal. Lotus will be better. Ha ha ha

Recipe Recommendations

Fresh diced rabbit in 1
dried chili 200 grams
scallion few
spiced powder appropriate amount
laojiang 2 blocks
salt appropriate amount
white sesame appropriate amount
Pi County Douban 2 spoons
cooking wine 2 spoons
white sugar 2 spoons
chicken essence appropriate amount
MSG appropriate amount

medium spice
explosion
an hour
simple

Steps for Eat rabbits in the cold

Fresh rabbit cuttin (the only rabbit I ordered that day, not cold, not fresh) and asked the boss to cut his finger size, to wash it a few times, to wash the blood water, and my liver, which I didn't ask for, if I tried to fire together, would affect the whole taste, and all I wanted was rabbit meat. Wash it and filter it up. Put it in the basin. The next step is pickle。

It's salt and smelt, and it's crumbs of ginger and onion, and it's made together, and it's mostly tasteless. Pickled for 10 minutes or an hour。

The water boils into the salted rabbit, which is usually filtered in two minutes after it was white。

The casseroles are oily and hot in the fire。

If you're lucky, you'll have to wait。

It's hot and oily, and it's soybean peppers (the soybeans that I use) and five fragrances (or fragrance leaves, or eight centipedes when rabbits are fried)。

In addition to the rabbit and the octopus, a couple of minutes later, the sauce was changed。

Add the sauce to color。

It's better to be oiled when it comes to water bubbles, dry peppers cut out in part, and peppers swell with water. And then I'll fire it... (Piprikas, according to their taste, choose very hot or generally hot, and I'll eat a little hot, and sometimes I'll add a little white sugar)。

I'll add white sugar, white sesame, spicy paste and some more wine。

When you're done with it, you taste it. It's basically done by adding salt to your own taste。

Let's talk about the food together, let's go