Stir fried rabbit meat with pickled pepper and leek(pao jiao jiu cai chao tu rou )

Stir fried rabbit meat with pickled pepper and leek

Introduction:

"Today, I bought half a rabbit meat and leeks. I plan to make them match. The rabbit meat is cool and has a strong smell of grass. It's not easy to make it delicious. Leeks are warm and have a strong taste. If you want to combine the two together, and then add pickled pepper and pickled ginger, the taste must not be wrong. Add leeks to make side dishes, so it becomes an improved version of pickled pepper rabbit. "

Production steps:

Step 1: ingredients and ingredients, forget to shoot leeks, pickled pepper pickled ginger cut, green and red pepper cut, leeks cut 1.5 cm long section.

Step 2: first clean the rabbit, cut into small pieces, boil water in the pot, scoop up the rabbit meat with boiling water, rinse it with water, and then control the moisture.

Step 3: pour oil into the pan, heat it 50%, add pickled pepper, red pepper, Chinese prickly ash, dried pepper, Pixian bean paste, green pepper, wait for the seasoning to stir fry, then pour the rabbit meat into the pan. If you like to eat dry, stir fry for a few more minutes.

Step 4: stir fry rabbit meat, add leeks, turn quickly, add salt and monosodium glutamate and other seasoning, from the pot plate. This dish is ready.

Materials required:

Rabbit meat: 500g

Leek: 250g

Bean paste: right amount

Salt: right amount

Pickled ginger: 4 yuan

Pickled millet pepper: 10

Red pepper: 4

Green pepper: 1

Cooking wine: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Note: 1, like to eat spicy, you can add pepper and ginger. 2. Pepper and other seasonings put more can increase the flavor. 3. Pickled peppers, pickled ginger, etc. have a salty taste, so add less salt.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Pao Jiao Jiu Cai Chao Tu Rou