Braised rabbit meat with Konjac(mo yu shao tu rou di dao chuan nan wei )

Braised rabbit meat with Konjac

Introduction:

"My hometown is located at the junction of Yunnan, Guizhou and Sichuan. It's close to Chongqing. Naturally, it absorbs all kinds of flavors. Rabbit meat is a kind of meat we love here. Of course, there is a city in Sichuan that loves rabbits. Zigong's food tastes heavy, but it's really delicious. Most of the tastes in southern Sichuan are almost the same. In fact, it's mainly roast food, and every family has its own Our pickle jar is older than mine. Soaking cowpea and pepper is a busy thing in summer. Soaking ginger and pepper is also the soul of Sichuan cuisine braised in soy sauce, especially the rabbit's cold nature

Production steps:

Materials required:

Rabbit meat: moderate

Konjac: right amount

Soak ginger: right amount

Pickled pepper: appropriate amount

Coriander: moderate

Rapeseed oil: right amount

Homemade bean paste: right amount

Salt: right amount

Soy sauce: right amount

MSG: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Mo Yu Shao Tu Rou Di Dao Chuan Nan Wei