Spicy diced rabbit(ma la tu ding )

Spicy diced rabbit

Introduction:

"March 22, Saturday, cloudy. Chongqing continues to be overcast on this beautiful weekend morning. There's nothing to say. I watched hobbit in bed and Crayon Shin for a while. A few days ago, I made spicy chicken. Today, I make spicy rabbit. It's my favorite taste. Moreover, you don't even need to write a diary. Anyway, the practice is the same. You just need to change "chicken nugget" to "rabbit meat". Oh, by the way, stir fry the sugar color. Today, we use the method of adding water to stir fry the sugar color again. The effect is better than that of last time. Rabbit meat, known as "the element of meat", has high protein content and low fat content. It is a good choice for those who like meat but are afraid of getting fat. People who seldom eat rabbit meat will think that rabbit meat has a special fishy smell, so they need to use relatively heavy seasoning to suppress it when cooking. "

Production steps:

Step 1: clean and cut the rabbit meat into pieces, add water into the pot, a spoonful of cooking wine, ginger slices, and blanch the rabbit meat.

Step 2: slice onion, ginger and garlic, cut millet pepper into rings, and set aside Zanthoxylum, star anise, cinnamon and fragrant leaves.

Step 3: 2 spoons of cooking wine, 1 spoonful of delicious soy sauce, 1 / 4 spoonful of vinegar, and appropriate amount of sugar.

Step 4: add oil and sugar into the pot, stir with a spatula on a low heat until the sugar turns brown and starts to bubble, add a little boiling water, mix well, add the drained rabbit meat and stir fry with sugar.

Step 5: stir fry the seasoning in step 2.

Step 6: stir in the sauce in step 3.

Step 7: bring to a boil in hot water without ingredients.

Step 8: turn the heat down and simmer for 15-20 minutes.

Step 9: collect the juice over high heat, add the starch to thicken, and add the appropriate amount of salt and chicken essence according to the taste.

Materials required:

Rabbit meat: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Delicious soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: PS: 1, today's fried sugar and oil ratio is basically 1:1, and in the sugar bubble after the addition of hot water (add cold water explosion pot phenomenon is more serious, heating water is relatively better), if the fried sugar color master is not good, then use soy sauce coloring it. 2. The amount of seasoning depends on the ingredients. In addition, since it is called spicy rabbit, Chinese prickly ash and pepper must be used. Others can be mixed with Douchi and Douban according to your own taste. Anyway, you can just like it. 3. Don't put too much star anise cinnamon, or you will suffer. 3. Put in hot water to avoid the rabbit getting firewood. 4. There is no need to collect too little soup. Rice and noodles are delicious. 5. You can add any side dishes you like.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Tu Ding