Sichuan spicy rabbit(chuan xiang la zi tu )

Sichuan spicy rabbit

Introduction:

"This dish is full of Sichuan flavor, spicy and mellow flavor, and the dried rabbit meat is slightly moistened. No matter it is served with wine or food, it will make you have endless aftertaste."

Production steps:

Step 1: prepare the ingredients you need.

Step 2: clean the rabbit meat, cut it into small pieces, put it into the pot, add a little ginger and cooking wine to remove the fishy smell. (please ask the seller to cut the rabbit meat when you buy it. Just wash it when you take it home.)

Step 3: remove the red pepper from the dried meat and rinse with water.

Step 4: heat up the frying pan, add appropriate amount of corn oil, and stir fry the rabbit meat when it is 50% hot.

Step 5: stir until the rabbit skin shrinks, add cooking wine and continue to stir fry for a while.

Step 6: cut the ginger and garlic, then put them into the rabbit meat and stir fry until fragrant.

Step 7: add cinnamon powder and stir well.

Step 8: add 15 spices and stir well.

Step 9: add a little five spice powder.

Step 10: add a little curry powder.

Step 11: stir fry with seasoning salt.

Step 12: add the dried red pepper and stir well.

Step 13: add chili powder and stir fry until fragrant.

Step 14: add pepper powder and continue to fry until the rabbit meat is crisp and fragrant. (be careful not to stir fry too dry, the taste should be dry and slightly moist)

Step 15: finally add a little white pepper, monosodium glutamate, soy sauce seasoning, coloring, stir fry evenly can be out of the pot plate.

Materials required:

Meat free: 700g

Dry red pepper: 35g

Chili powder: 3 G

Garlic: 1 (chopped)

Ginger: moderate amount (chopped)

Corn oil: right amount

Sprinkling: proper amount

White pepper: right amount

Cinnamon powder: right amount

Curry powder: a little

Five spice powder: a little

15 fragrance: appropriate amount

Pepper powder: right amount

Soy sauce: moderate

Salt: right amount

MSG: right amount

Note: when I was cooking this dish, I just had a stomachache and didn't dare to eat too spicy. Therefore, I only put one third of the amount of chili powder in my daily life, which should be 9g ha under normal condition. In addition, rabbit meat itself has no fat, so when cooking rabbit meat, the amount of oil should be a little more.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: spicy

Chinese PinYin : Chuan Xiang La Zi Tu