The ginger rabbit
By VicentaLakin
When my mom went to the market, she saw someone selling rabbits and still alive, because the epidemic was basically out of live poultry, so she got moved
Recipe Recommendations
- rabbit meat 500G
- pickled pepper a little
- Zai Jiang 200g
- Green red millet pepper
- onion and garlic appropriate amount
- laojiang 50g
- Red Beauty Pepper of 3
- pepper appropriate amount
- oyster sauce 3g
- soy sauce 3g
- pepper a little
- starch a little
- cooking wine a little
- bean paste a little
Steps for The ginger rabbit
1
The rabbits cut a little bit larger than their thumbs and then washed blood water several times with warm water and dried up water。
2
It's been a long time since I've been able to get my hands on it。
3
Put some starch。
4
A little more oil to hold the water and put it back in a pickle。
5
Get those peppers and gingers ready。
6
It's 70% hot in the pan, and the rabbit's fried。
7
Five minutes after the blast, the asphalt was recovered。
8
Hot oil is put in the pot and the head of the ginger and garlic is smelly until it's dried up。
9
Turn off the fire and put a spoonful of bean petal sauce and a pepper blast。
10
Turn on the fire and put a little sugar on the red peppers and peppers into the platinum oil and their proper salt。
11
Two minutes in front of a good rabbit。
12
It's the last thing I can do when I put the chili peppers in, and it's the only way to get out。
13
This one's very smooth and we don't eat hot because my mom can't eat hot, but she likes to eat smelly, so it's good for herThe ginger rabbit Make Tips
If you like spicy, put more peppers, less peppers, and rabbits must be salted for more than 30 minutes。