Spicy and dry stir-fried diced rabbit

1

One fresh rabbit meat.

2

Cut the rabbit meat into small pieces. The smaller the cut, the easier it will taste. (Rabbit head and rabbit step back to make stewed meat)

3

Add the onion and ginger section, a little salt, and 2 tablespoons of cooking wine into the rabbit meat to remove the fishy smell and make the rabbit meat taste in advance.

4

Add the onion and ginger section, a little salt, and 2 tablespoons of cooking wine into the rabbit meat to remove the fishy smell and make the rabbit meat taste in advance.

5

Marinate for half an hour.

6

Seasonings to be stir-fried: half scallion white, half ginger, pepper (more), dried chili skin (more), 1 sakomom, 3 slices of kaempferia, 1 slice of cinnamon, and 2 star anise.

7

Heat the pan to cool the oil. When the oil temperature reaches 40%, turn to low heat and pour in all seasonings except dried peppers.

8

Stir fry slowly over low heat. When the seasoning has become fragrant, pour in the diced rabbit meat.

9

Change to high heat and stir fry quickly until the meat turns white.

10

Add appropriate amounts of soy sauce (refreshing) and soy sauce (coloring), and two rock sugar to enhance the flavor and color.

11

One spoonful of salt. Because the rabbit meat has been flavored before, please add it as appropriate according to your own taste.

12

Add the dried pepper section.

13

Continue to stir fry, low heat. Stir-fry until the rabbit meat is basically fried dry and only oil is left in the pan. Remember that no water must be added during this process.

14

Grab two soaked ginger from the kimchi jar, wash it thoroughly, and drain it.

15

When the diced rabbit meat is stir-fried until it is fragrant and fragrant, you can pour the soaked ginger into small pieces.

16

Stir fry together. This process does not need to be too long. It only takes 2 or 3 minutes.

17

Stir fry well with a spoonful of MSG, and the dry, crisp and tender stir-fried rabbit diced can be served on a plate!

1. When frying rabbit meat, use more oil, because the rabbit meat itself has less fat and will not produce oil when frying. 2. When pickled ginger is taken out of the jar, it has a strong salty taste. You can slice it and soak it in clear water to avoid being too salty. 3. If the amount of dry red peppers and pepper is slightly more, and the origin is more authentic, the fried rabbit meat must be super spicy and super enjoyable! 4. Other spices can choose star anise, kaempferia, cinnamon, tsaoko, saoko nutmeg, etc., but you must not have too many, 1- 2 of each. If you put too much, you will lose the flavor. 5. Rabbit meat is relatively tender, so you can stir-fry it very easily without adding water and basically rely on patience to stir-fry with more oil and low heat. 6. Rabbit meat belongs to low-fat and high-protein meat. Children's shoes who want to eat meat but are worried about gaining weight can be eaten with confidence. 7. Rabbit meat can be stir-fried, roasted, and braised. It can also be braised, steamed with powder, and stewed in soup. For example, rabbit meat with pepper and sesame, rabbit meat with powder, spicy rabbit slices, freshly fried shredded rabbit and mushrooms can be used together to make soup and drink it. 8. When rabbit meat is cooked with other foods, it will echo the taste of other foods, so there is the saying of "Baiwei Meat". 9. The method of Rabbit Meat Buxu Tang, which treats deficiency of qi and blood or malnutrition, is: Wash 120 grams of rabbit meat, add 30 grams of codonopsis pilosula, yam, and jujube each, 15 grams of medlar, and steam until the rabbit meat is cooked. Serve. Prepare dishes with meals and take them twice a day.