Diced rabbit with tangerine peel and peanut kernel(chen pi hua ren tu ding )

Diced rabbit with tangerine peel and peanut kernel

Introduction:

"This dish is bright red in color, tender and dry rabbit meat, spicy and spicy, with the fragrance of tangerine peel."

Production steps:

Step 1: prepare the seasoning. Wash the tangerine peel with warm water and cut it into small pieces.

Step 2: cut the rabbit meat into the size of thumb, mix with cooking wine, refined salt, ginger and scallion, and taste for 30 minutes.

Step 3: put the frying pan in high heat and add the cooking oil. When the oil is 60% hot, fry the diced rabbit to remove the moisture.

Step 4: when the rabbit is light yellow, remove the ginger and onion.

Step 5: leave 50g of oil in the pot, add dry pepper, Chinese prickly ash and tangerine peel and stir fry when the oil is 50% hot.

Step 6: when it's brownish red, add diced rabbit, stir fry it, then add fresh soup, soy sauce, mash juice, change the medium heat to collect the juice, add bright oil, add pastry peanuts, then add monosodium glutamate, and stir well.

Step 7: enter the disk.

Materials required:

Rabbit hind leg meat: 500g

Cooked pastry peanuts: 100g

Dried pepper section: 20g

Pepper: 2G

Tangerine peel: 5g

Cooking wine: 15g

Refined salt: 5g

Soy sauce: 15g

Mash: 25g

Ginger: 10g (broken)

Scallion: 15g

MSG: 1g

Cooked vegetable oil: 500g, 150g

Fresh soup: 250g

Note: do not dry the rabbit meat.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chen Pi Hua Ren Tu Ding