Chinese Food
Boiled rabbit meat with fresh pepper
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In the new Sichuan cuisine, fresh pepper is used as a side dish in many dishes. The unique fragrance, cool and spicy taste of fresh pepper is sought after by many Sichuan food lovers. Fresh pepper is not easy to find in the market. It can be bought in some large seasoning wholesale markets or online stores. In the pursuit of the most authentic Sichuan food, it can be matched with the fresh and spicy taste of millet pepper and the unique sour and spicy taste of pickled wild pepper, which can make the dishes have a special fresh and spicy taste.
Cooking ingredients
Cooking Steps
Step1:Chop the rabbit meat into 2cm small pieces. Wash them until there is no blood. Cut millet pepper and pickled pepper into o.5cm circles. Wash Flammulina velutipes. Cut off the root. Mix diced rabbit with salt, starch and cooking wine and marinate for 20 minutes.
Step2:Bring water to boil in the pot. Put in the Flammulina mushroom and cook. Remove and control the dry water. Put it on the bottom of the bowl.
Step3:In the wok, add the soup. Bring to a boil. Add the diced rabbit. Add the salt and chicken powder. Cook until the rabbit meat is cooked.
Step4:Take it out. Cover it with Flammulina mushroom.
Step5:The remaining stock. Mix it with steamed fish and soy sauce, Meiji fresh and white sugar, then pour it on the diced rabbit.
Step6:Put salad oil, pepper oil and sesame oil in the wok. Heat up to 50% of the heat
Step7:Add fresh pepper, pickled pepper and millet pepper, stir fry them and pour them on the diced rabbit. Sprinkle them with onion
Cooking tips:1. The diced rabbit should not be cut too large. Otherwise, it will not be easy to ripen for some time. 2. The oil temperature should not be too high. It's easy to fry. There are skills in making delicious dishes.
