Make three cups of dried bean curd rabbit today.
There is too much rabbit meat. In addition to dried tofu, it is served with konjac.
If there is no nine-story pagoda, add some garlic leaves.
Add two pieces of angelica root and one piece of grass fruit.
In such a mess, it shouldn't be three cups, but the effect was very good in the end.
Three cups of dried rabbit
By BudLangworth
Recipe Recommendations
- rabbit meat 1200 grams
- dried bean curd 400 grams
- konjac 800 grams
- ginger 50 grams
- Angelica dahurica 2 tablets
- grass fruit 1 capsule
- yellow wine 50 ml
- soy sauce 50 ml
- sesame oil 50 ml
- black pepper 5 grams
- oil 10 ml
- salt 3 grams
- slightly spicy
- burn
- an hour
- ordinary
Steps for Three cups of dried rabbit
1
Main material drawings.
2
Blanch the konjac with water.
3
Blanch rabbit meat with water.
4
Put the rabbit meat into a casserole and add 50 ml of rice wine.
5
Add 50 ml of soy sauce.
6
Add 50 ml of sesame oil.
7
Add konjac, ginger, angelica root and Tsaoko, and add appropriate amount of water. Cover and simmer for 20 minutes.
8
Add the dried tofu.
9
Add 5 grams of black pepper and 3 grams of salt.
10
Add 5 grams of red pepper powder. Continue to simmer for 20 minutes.
11
Put 10 ml of oil in a wok.
12
Stir fry garlic leaves.
13
Add the stewed dried bean curd rabbit, stir-fry well and serve.