Ginger rabbit with pickled pepper(pao jiao zai jiang tu )

Ginger rabbit with pickled pepper

Introduction:

"Rabbit meat is high in protein and low in fat, suitable for all ages."

Production steps:

Step 1: prepare the ingredients. Dice asparagus, cut celery into sections, pickled pepper and ginger into grains, easy to taste.

Step 2: heat the wok and add oil.

Step 3: heat 70% heat, pour in the diced rabbit with good taste and stir fry until it is cut off.

Step 4: add pickled pepper, ginger, red pepper, Chinese prickly ash, and some cooking wine.

Step 5: if you like spicy, add some bean paste or Laoganma bean paste.

Step 6: add the green bamboo shoots

Step 7: stir fry until the green shoots are colored

Step 8: add celery and stir fry.

Step 9: seasoning.

Step 10: take out the pot and put it on the plate.

Materials required:

Rabbit: 500g

Bamboo shoot head: 2

Celery: 2

Pickled peppers: 5

Ginger: 2 yuan

Chinese prickly ash: 5g

Dried pepper: 5g

Soy sauce: 10g

Salt: 3 G

Cooking wine: 5g

MSG: 3 G

Bean paste: 5g

Note: rabbit meat with soy sauce, salt, cooking wine code flavor, like spicy can also add Douban sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Pao Jiao Zai Jiang Tu