Hotpot rabbit
By VicentaLakin
Sichuan Firepot Rabbit, a genre of Sichuan Firepots, has a long and long history. It has been reported that the firepot rabbits originated in the period of Qing Dynasty, when the Chengdu Plain rabbits grew from the rare foods that farmers were waiting for in winter. Farmers use the attitude of Sichuan fire pot to make rabbits smell of odour and spicy, thus becoming food legends in rural corridors。
Recipe Recommendations
- Xian tu 500G
- bamboo shoots 150g
- ginger slices 10g
- garlic 10g
- chili 15g
- pickled pepper 50g
- sauerkraut 50g
- pepper 10g
- medium spice
- burn
- ten minutes
- ordinary
Steps for Hotpot rabbit
1
Get three pounds of rabbit meat and dry water。
2
it's made from a mix of 15g hare with 25g wine. the pick is from a fireball brand, which tastes better and doesn't use any other pickles。
3
Picked rabbits, evened to full powder。
4
This state is full of powder。
5
preparing these supplements, peppers and sour vegetables can be used for 50 g of their own taste。
6
The rabbit's boiled oil, which can be picked up in 10 seconds。
7
it's time to start cooking, down 50 g pig oil。
8
Pour the appliance in, turn it up and fire it for a minute。
9
Three pounds of water。
10
500 g base, this one's called fireboy oil base 3。
11
80 g of powdered powdered powdered powdered with a base。
12
Put the fried rabbit down。
13
Scrambled evenly for 10 minutes。
14
when cooking rabbits, pour 500 g of red oil into the bottom。
15
Cook the rabbit and pour it to the bottom。
16
Turn the red oil up and eatHotpot rabbit Make Tips
Pick something and cook it up