Chinese Food
Chengdu is a hell of rabbits. Rabbit head, fresh pot rabbit, tear rabbit by hand..
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Sichuan Zijiang flavor dish has the characteristics of spicy and tasty, strong taste of Zijiang, etc. it is mostly in the form of half soup dishes. Representative dishes include Zijiang frog, Zijiang silver carp, fresh pot rabbit, Zijiang brain flower, Zijiang eel, etc. The fresh pot rabbit is one of the characteristics of Sichuan cuisine, and the famous one is the fresh pot rabbit made by Master Zhu Ge. Online search - Master Zhu Ge
Cooking ingredients
Cooking Steps
Step1:Raw materials: clean rabbit meat, half ginger, 100g millet pepper, 50g green pepper, 50g bean paste, green pepper, pickled pepper powder, salt, cooking wine, pepper, chicken essence, monosodium glutamate, wet starch, salad oil, 50ml of ginger pepper oi
Step2:Cut the rabbit meat into small pieces. Add salt, cooking wine and wet starch in the basin, and then add oil into the 40% hot salad oil pan and pour it out. Put the right amount of salad oil and the oil of ginger, rice and pepper in the pot. First put the green pepper in the pan, then put the bean paste, the end of pickled pepper, the small pepper and half of the ginger. Stir the fragrance and then add the right amount of water. After the soup in the pot is boiled, add the diced rabbit meat and salt, chicken essence, monosodium glutamate and pepper to make it taste good. Cook for about 2 minutes, then add the green pepper and the remaining ginger shreds. When the fresh fragrance of ginger and green pepper comes out, put them into wopan and serve.
Cooking tips:Note - 1. This kind of Zingiber flavor dishes are outstanding in the flavor of Zingiber and fresh pepper. Therefore, the dosage of Douban sauce and pickled pepper should not be large, so as to avoid flavor compression. 2. The shredded ginger should be added twice. It's to better highlight the original taste of the ginger and have skills in making delicious dishes.
