Stewed rabbit(xian xiang gan guo tu )

Stewed rabbit

Introduction:

"On a hot day, I can't stand the same cooking in the kitchen. What I like most is the dry pan. All kinds of dishes are combined, and the meat and vegetables are complete. It's enough to fry one pot. One of the biggest advantages of making dry pan dishes is that you can put whatever you have at home, regardless of the ingredients. Then, you can use the rest of the seasoning and oil for the next meal. "

Production steps:

Step 1: chop the rabbit meat into appropriate size pieces. (I asked the store to handle it when I bought it)

Step 2: side dishes you need.

Step 3: ingredients needed.

Step 4: prepare the dried pepper section and pepper granules.

Step 5: cut green pepper and red pepper, remove seeds, wash and cut into small pieces; cut onion into small pieces, wash celery and cut into inch pieces.

Step 6: remove the old leaves of garlic seedlings, wash and cut into inch sections.

Step 7: after cleaning the rabbit meat, put it into the pot, add water, cooking wine, ginger slices and dried orange peel, and cook until it is half cooked.

Step 8: after fishing out, rinse the foam and drain for use.

Step 9: add rapeseed oil into the pot and heat it to 70%.

Step 10: stir fry Pixian Douban, Zanthoxylum bungeanum, ginger rice, garlic rice and pickled ginger slices until fragrant.

Step 11: add pickled pepper section and dried pepper section to stir fry until fragrant.

Step 12: add rabbit meat and stir well.

The thirteenth step: stir fry the rabbit skin to water, and then boil a little Baijiu to remove the fishy smell.

Step 14: add a little salt, continue to stir fry evenly. (salt is put here to make rabbit meat tasty.)

Step 15: add green pepper and red pepper and stir fry slightly.

Step 16: add onion and celery and stir well.

Step 17: add proper amount of soy sauce and stir well.

Step 18: add chicken essence to make it fresh, and then add some monosodium glutamate to make it taste better.

Step 19: put in the garlic seedling section.

Step 20: add 2 tbsp red oil (chili oil) at last.

Step 21: stir well, then out of the pot.

Materials required:

Fresh rabbit: 600g (half)

Green pepper: 2

Red sweet pepper: 1

Onion: half

Celery: moderate

Garlic seedling: appropriate amount

Ginger rice: right amount

Soak ginger: right amount

Pickled pepper: appropriate amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Rapeseed oil: right amount

Cooking wine: a little

Baijiu: a little

Pixian Douban: moderate

White pepper: a little

Salt: a little

Soy sauce: moderate

Chicken essence: appropriate amount

MSG: right amount

Red oil: (chili oil) 2 tbsp

Note: 1. When cooking rabbit meat, add appropriate amount of dried orange peel to remove the grass smell of rabbit meat. 2. There is no fat in rabbit meat, so it's better to fry it with a little more oil.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xian Xiang Gan Guo Tu