Chinese Food
Zijiang rabbit
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Today, this dish is not spicy. If you want to eat spicy friends, you can double the chili. If you don't like spicy, you can don't need chili. A qualified friend can oil the rabbit meat (a little more oil. About half a pot of oil, so the rabbit meat will be tender).
Cooking ingredients
Cooking Steps
Step1:Clean the rabbit. Remove the internal organs. Dice. spare.
Step2:Wash ginger and slice. Set aside.
Step3:Remove the leaves from the garlic moss. Cut into small pieces. Wash. Set aside.
Step4:Wash and dice Chaotianjiao. Dice pickled pepper. Peel and clean garlic and slice it (a little thicker). spare.
Step5:Pour oil in the pot (dry pot). The oil is hot.
Step6:Pour in the diced rabbit. Oil it (remove the blood). Fry for about 3 minutes. Use a spatula to scoop up the spare parts. There will be some water left in the pot. Pour it out and clean it.
Step7:Pour some oil into the pot. Put in bean paste. Circle the spatula evenly. Then pour in pickled peppers, sugar and garlic. Shovel evenly with a spatula.
Step8:Pour in the diced rabbit. Add a little salt (some bean paste is a little salty, so taste the salt first and then see how much salt is added.) Pour some cooking wine. About 10 minutes.
Step9:Pour in ginger. Stir fry for about 5 minutes.
Step10:Pour in the garlic moss. Stir fry for about 4 minutes (you can taste it. If the garlic moss is not cooked, it will feel a little washed up).
Step11:Pour in Chaotianjiao. Stir fry for about 1 minute. Add some chicken essence. Shovel evenly. The diced rabbit is not cooked. You can also taste it. By the way, taste the salt. If you want to rake the rabbit meat a little, you can have more minutes. You can also delay the addition of Chaotianjiao. You can add chicken essence at the end of the pot.
Step12:Finished product.
Cooking tips:My friends, please pay attention. When pouring the oil, you need to dry the pot and pour the oil. If there is water and oil in the pot, it will splash (it's not good if it splashes on you). But don't burn the pot too long. The temperature of the pot is too high after a long time. The oil will burn if you pour it down. The oil in the pot is poured. Don't burn the oil too long. The oil will burn even if it is burned too long. If the temperature (pot temperature and oil temperature) is too high, make sure to turn off the fire and cool it down. Remember to remember. So friends, we must master it well. There are skills in making delicious dishes.
