Pepper rabbit
By VicentaLakin
RABBIT MEAT IS HIGH-PROTEIN, LOW-FAT, LOW-CHOLESTEROL MEAT WITH A PROTEIN CONTENT OF UP TO 70 PER CENT, HIGHER THAN THE AVERAGE MEAT, BUT LESS FAT AND CHOLESTEROL THAN ALL MEAT, SO IT IS REFERRED TO AS “SYNTHESIS”. IT'S THE IDEAL MEAT FOR THE OBESE AND THE CARDIOVASCULAR PATIENTS, AND THE MMS WHO ARE AFRAID OF OBESE ARE THE ONES THAT CAN'T BE MISSED
Recipe Recommendations
- rabbit meat appropriate amount
- chili
- dried chili appropriate amount
- ginger slices appropriate amount
- pickled pepper five or six
- bean paste appropriate amount
- pepper appropriate amount
- garlic cloves appropriate amount
- pickled ginger a small piece
- medium spice
- fried
- ten minutes
- ordinary
Steps for Pepper rabbit
1
Ginger and garlic slices, pepper slices, ginger slices。
2
Thumbnail cut。
3
Rabbit cuttin, made with a small amount of pepper, pepper powder, ginger, powder, wine, salt for about 30 minutes。
4
Dry pepper cut。5
The boiler is hot, pours into a proper amount of cooking oil, the oil is hot and then boils into rabbit meat, and after about two minutes of fire, the fire is turned into fire for about five minutes, and the rabbit is basically white and made up。6
The boiler is purified and heated and poured into the right amount of cooking oil, the right amount of paprika in the heat, the right amount of paprika in the cut, and the pre-prepared ginger garlic and peppers when the dry pepper becomes roache. A proper amount of bean petal sauce to flip。7
Put your thumb in the peppers, throw your scent in the rabbits, throw it in the pot. It's possible to add a certain amount to the population。