Sichuan spicy rabbit
This dish is characterized by full Sichuan flavor, spicy and mellow aroma, and slightly moist with dried rabbit meat. No matter whether it is served with wine or accompanied by food, it will leave you with endless aftertaste ~~~
Recipe Recommendations
- dried red pepper 35 grams
- chili powder 3 grams
- Jiang appropriate amount
- corn oil appropriate amount
- material spray appropriate amount
- white pepper appropriate amount
- cinnamon powder appropriate amount
- curry powder a little
- spiced powder a little
- Shiwu incense appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for Sichuan spicy rabbit
1
Prepare the required ingredients.
2
Wash the rabbit meat, cut it into small dices, put it into a pan for boiling water, and add a little ginger slices and cooking wine to remove the fishy smell. (Ask the merchant to cut the rabbit meat when you buy it, and just wash it when you take it home)
3
Remove rabbit meat from boiling water and rinse with water to remove foam. Cut red pepper into small pieces and remove seeds.
4
Heat the wok, add appropriate amount of corn oil, and add the rabbit meat to stir-fry when it is 50% hot.
5
Stir fry until the skin of the rabbit meat shrinks, add cooking wine and continue to stir for a while.
6
Chop the ginger and garlic, add them into the rabbit meat and continue to fry until fragrant.
7
Add appropriate amount of cinnamon powder and stir well.
8
Add appropriate amount of 15 spices and stir well.
9
Add a little five-spice powder.
10
Add a little curry powder.
11
Add appropriate amount of seasoning salt and stir well.
12
Add the dried red pepper strips and stir-fry well.
13
Add chili powder and stir-fry until fragrant.
14
Add the pepper powder and continue to fry until the rabbit meat is crispy and fragrant. (Be careful not to fry it too dry, the taste should be slightly moist while dry)
15
Finally, add a little white pepper powder, monosodium glutamate, soy sauce, season, color, stir fry well, and serve on a plate.Sichuan spicy rabbit Make Tips
When I was cooking this dish, I happened to have a stomachache and didn't dare to eat it too spicy, so I only put one-third of the usual amount of chili powder, which should be 9 grams under normal conditions. In addition, rabbit meat itself does not have any fat, so when cooking rabbit meat, the amount of oil should be slightly more.