Cooking Steps

1. 

   Step1:Ingredients are as shown in the figure - two Jingtiao millet hot cutting tube. Mash the garlic and ginger (if you use all the young ginger better, this time I use the mixture of the old ginger and the young ginger because the young ginger is really expensive now. Poor poor taste is not as good as the season's) wash the pickles and cut them well ~ eight Jiao big material and pepper are appropriat

2. 

   Step2:Marinate rabbit meat - wash the bought rabbit meat and drain it. Add salted egg white, mix with a small amount of oil and water starch, marinate for 1020 minutes to make it tender and tast

3. 

   Step3:When the rapeseed oil is cooked and cooled down, pour in the cured rabbit meat and slide it a little bit. When the rabbit meat turns white, put the meat aside and use the remaining oil for frying

4. 

   Step4:Stir fry the Chinese prickly ash and anise first, then stir fry the pickled vegetables to make the flavor, and then add a little bit of bean past

5. 

   Step5:When the sauerkraut is almost ready, pour down the smooth rabbit meat and the remaining ingredients (two Jingtiao millet, spicy garlic and ginger

6. 

   Step6:Constantly stir fr

7. 

   Step7:Stir fr

8. 

   Step8:Stir fr

9. 

   Step9:Seasoning with a little monosodium glutamat