The essence of meat: Spicy rabbit(hun zhong zhi su xiang la tu )

The essence of meat: Spicy rabbit

Introduction:

"Rabbit meat is a special dish in my hometown. The most unforgettable thing for those who travel abroad is the bowl of rabbit noodles. It's a simple warmth. If you want to entertain guests, you have to do "rabbit", "spicy rabbit legs". It's spicy and delicious, with endless aftertaste, suitable for all ages. Today's cooking is "spicy rabbit". It's simpler than the dishes mentioned above, but it's also delicious. It's suitable for office workers who don't know how to cook and don't have much time to cook. Rabbit meat is cool and sweet, and enjoys a high reputation in the international market. It is known as "health meat", "vegetarian meat", "beauty meat", "Baiwei meat" and so on. It's not without a reason. Rabbit meat is a kind of food with high protein, low fat and low cholesterol. It is nutritious and will not make people fat. Therefore, it is an ideal "beauty food". Rabbit meat is tender, delicious and nutritious. Compared with other meat, it has a high digestibility (up to 85%), which is easily digested and absorbed after eating, which is not available in other meat. Therefore, rabbit meat is very popular with consumers. "

Production steps:

Step 1: clean the fresh rabbit meat, chop it into pieces, mix in appropriate amount of bean paste, salt, sesame oil, cooking wine, zanthoxylum oil, dry starch, soy sauce and sugar, stir well and marinate for 15-20 minutes;

Step 2: remove the pedicels and seeds of green pepper, wash and cut into green pepper pieces;

Step 3: dry pepper, peel off garlic, wash and set aside;

Step 4: put the pot on the fire, heat it up, pour in some vegetable oil and heat it up; wash and cut off the scallions, put them into the oil pot and stir them in a small fire;

Step 5: put in the salted rabbit meat and stir fry over high heat;

Step 6: stir fry the rabbit meat until it changes color, add dried pepper, Chinese prickly ash and garlic and stir fry (the better way is: stir fry the rabbit meat until it changes color, and then put it out. In another oil pan, stir fry dried pepper, Chinese prickly ash and garlic, then pour the rabbit meat into the pan and stir fry it.

Step 7: stir fry rabbit meat, add green pepper, stir fry evenly;

Step 8: add appropriate amount of chicken essence, stir fry evenly, turn off the heat;

Step 9: start cooking and serve!

Materials required:

Rabbit meat: 500g

Green pepper: 1

Dried pepper: 3

Chinese prickly ash: 10

Garlic: 4 cloves

Shallot: 3

Vegetable oil: 1 tbsp

Bean paste: 1 teaspoon

Salt: 2 teaspoons

Sesame oil: 2 teaspoons

Cooking wine: 3 teaspoons

Zanthoxylum oil: 2 tsp

Dry starch: 1 teaspoon

Soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Chicken essence: 1 teaspoon

Note: 1, rabbit meat and orange, mustard, eggs, ginger, celery, cabbage phase grams; 2, rabbit meat is cold, where the spleen and stomach cold caused by vomiting, diarrhea taboo. Rabbit meat can not be eaten with chicken heart, chicken liver, Rex meat, orange, mustard and turtle meat.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Hun Zhong Zhi Su Xiang La Tu