[aberdeen Ginger Fresh Pot Rabbit]

Name: [aberdeen Ginger Fresh Pot Rabbit]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g rabbit; Some Line pepper; Some Sea pepper; Some Dried sea pepper; 1 piece egg; Some MSG; Some ginger; Some Doubanjiang; Some Bubble ginger; Some pepper; Some Soy flour; Some Oyster sauce

by Life is a passerby

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Zigong where we are separated by water in Luzhou is famous for its salt-bang dishes, especially where the rabbit restaurant is very famous, a little rabbit, there are more than 100 kinds of ways to eat. It sounds exaggerated, but there are indeed many rabbit practices here in Sichuan, and many of them are spread over there. The ginger rabbit tastes very special. If you change it into a small pot, you can brush the vegetables inside and use it as a small hot pot; the rabbit soup can also be used as a base soup for noodles."

[aberdeen Ginger Fresh Pot Rabbit]

1. Rabbit, male rabbit is best. [I was half a few days ago] I rinsed it in clean water for 1 hour

[aberdeen Ginger Fresh Pot Rabbit] recipe

2. Butchered to the size of a bean curd [convenient and tasty]

3. The material used for yard rabbit Ding. Fuel consumption, salt, monosodium glutamate, egg white, sweet potato soy flour [sizing, lock the moisture in rabbit meat]

4. When it is sizing, the rabbit is milky white. Let stand for 20 minutes, ready for use

5. Heat the oil to 50% hot, add the diced rabbits and cook them, pick them up and set aside

6. The ingredients used for frying. Finely chop bean paste, soak ginger slices, soak sea pepper and chop finely, soak cowpea into sections, garlic

7. Shred the ginger and cut the pepper into sections

8. Clean the pot and add oil again. When the oil is heated to 60%, put the bean paste, Chinese pepper, soaked sea pepper, ginger slices, and garlic. Stir fry, stir fry the red oil

9. Then put the ginger shreds and soak the cowpea

10. Stir-fry together, and stir-fry until the ginger becomes Yan

11. Take soup, once is the best. In the process of low fire, keep seasoning, salt, pepper, and chicken essence. I think it tastes almost the same. I burned for 3 minutes