Spicy rabbit in dry pot(gan guo ma la tu )

Spicy rabbit in dry pot

Introduction:

"Winter is coming soon, and the time to eat dry pot is coming again. Compared with hot pot, dry pot has less pots and pans. The soup is rich. When the main ingredients are finished, the soup is basically gone. It's not a waste. With the blue flame of alcohol pants, three or five friends sit around the stove and have a few drinks. It's a pleasure!"

Production steps:

Step 1: one rabbit, head off.

Second step: chopping small pieces, add pepper, thirteen incense, a little Baijiu, salted for five minutes.

Step 3: fly water.

Step 4: prepare side dishes, line pepper, fresh red pepper, coriander.

Step 5: onion, ginger, garlic, pepper, bean paste.

Step 6: Oil rabbit meat.

Step 7: deep fry until yellowish.

Step 8: leave the bottom oil in the pot, add onion, ginger, garlic, dry pepper, and stir fry with bean paste until fragrant.

Step 9: add rabbit meat, pepper, stir fry.

Step 10: add soup or water, or beer.

Step 11: simmer over medium heat for 10 minutes, add double peppers and garlic slices.

Step 12: also add some parsley.

Step 13: Sprinkle with white sesame and coriander.

Step 14: put it into a dry pan, light alcohol and eat it. The soup can also be eaten with vegetables, spicy and delicious!

Materials required:

Rabbit meat: moderate

Hot pepper: right amount

Fresh red pepper: right amount

Coriander: moderate

Parsley: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Dry pepper: right amount

Bean paste: right amount

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

White Sesame: right amount

Note: rabbit meat itself has no special flavor, also known as Baiwei meat, suitable for all ages.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spicy

Chinese PinYin : Gan Guo Ma La Tu