Spicy rabbit(jian jiao tu )

Spicy rabbit

Introduction:

"Pepper rabbit is a very common dish in Chongqing. In my impression, in addition to the beauty pepper, the pepper rabbit also uses green pepper and green millet pepper. Unfortunately, I don't have either. I have to use red pepper and dry pepper instead, but the taste is still very good. As long as it's delicious, you can eat whatever you want. "

Production steps:

Step 1: wash the rabbit meat, cut the salt and pepper into pieces.

Step 2: cut scallion, slice ginger and garlic, wash Zanthoxylum, dried pepper, star anise and cinnamon and set aside. The amount of Zanthoxylum can be a little more.

Step 3: half a spoonful of vinegar, half a spoonful of delicious soy sauce, a spoonful of cooking wine, and an appropriate amount of sugar to make a sauce.

Step 4: cut the pepper into small pieces.

Step 5: hot pot cold oil, hot oil into the rabbit, small fire stir fry, stir fry for a while, the water in the rabbit fry out, rabbit can be fragrant.

Step 6: add all the seasonings in step 2 and stir fry over low heat.

Step 7: stir fry the pepper over high heat.

Step 8: add the sauce and stir fry.

The ninth step: salt, turn off the fire and transfer chicken essence to the pot.

Materials required:

Rabbit meat: moderate

Beauty pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Star anise: right amount

Cinnamon: moderate

White pepper: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Starch: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Note: PS: 1, if there are green pepper and millet pepper put in, green pepper and beauty pepper taste mixed together, very characteristic. 2. Cut the rabbit meat as small as possible, it will be fried dry soon, and it is easy to taste. 3. When stir frying diced rabbit, use medium and small fire, stir fry for a while, I personally think that the finished product will be dry and fragrant only when the moisture is stir fried. 4. The proportion of sauce depends on the ingredients.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Jian Jiao Tu