Chinese Food
The most authentic method of spicy rabbit meat
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The schools of Sichuan cuisine can be roughly divided into shanghebang represented by Chengdu, xiahebang represented by Chongqing and xiaohebang represented by Zigong. Shanghe Gang is characterized by mellow and delicate taste. Xiahe Gang is characterized by spicy and rough taste. Xiaohe Gang is famous for its spicy taste and sharp sword. In Zigong, whether it's a hotel restaurant or a street shop, chefs like to use a large number of fresh millet peppers and ginger when cooking, such as fresh pot rabbit, diving fish, diving frog and other dishes, which are famous for their spicy and exciting. The fresh pot rabbit is a typical representative dish of Zigong's spicy flavor. It is famous for its spicy, stimulating and tender meat.
Cooking ingredients
Cooking Steps
Step1:Chop the fresh rabbit meat into cubes. Add salt, cooking wine and wet starch to mix well. Marinate for 10 minutes.
Step2:2. Put the salad oil in the pot until it's 40% hot. Slide the diced rabbit until it's just cooked. Pour it out and drain. Leave the oil in the bottom of the pot. Stir fry the pepper, garlic, ginger and minced millet first. Then add the shredded ginger, red peppers and green peppers. Stir fry the rabbit meat and add some fresh soup. Add salt, cooking wine, chicken essence and monosodium glutamate to make it taste better. Sprinkle the cilantro when you leave the pot.
Cooking tips:Zigong people always like to eat rabbits. Local people cook a variety of rabbit dishes, such as small fried rabbit, braised rabbit, braised rabbit, hand torn rabbit, pepper rabbit, tangerine peel rabbit, cold eaten rabbit, tamper rabbit and so on. Fresh pot rabbit is a new dish created at the beginning of this century. It originated in Zigong and spread to Chengdu, Chongqing and other cities a few years ago. When cooking fresh pot rabbit, we need to reuse ginger and pepper. What's outstanding is the spicy taste. There are skills in making delicious dishes.
