Brother Gou's Fresh Pepper Rabbit

Name: Brother Gou's Fresh Pepper Rabbit
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 to one Fresh rabbit; Some salt; Some starch; Some Thirteen incense; Some Soy sauce; Some pepper; Some star anise; Some Bay leaf; Some Cinnamon; Some ginger; Some garlic; Some Green onions; Some Pickled peppers; Some Doubanjiang; Some Young ginger; Some Chicken Essence; Some Vinegar; Some Two Vitex; Some Millet spicy

by Akou

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Since the departmental team was transformed into a warm family banquet, I have had many opportunities to learn from teachers and enrich family recipes.
For the first small gathering, the tableware from Teacher Liu's house was connected to the bag.
For the second gathering, the recipes handed down from the Gou's family were in the bag.
Although the students are still not as good as the masters, it cannot be said that there are no gains. For example, in this fresh pepper rabbit, the fresh rabbit used to be unclean and smelly, but this time it has made great progress. "

Brother Gou's Fresh Pepper Rabbit

1. Dice the rabbit, rinse, add salt, starch, thirteen incense, and pepper, marinate for 1-2 hours to remove the mutated taste of the rabbit.

Brother Gou's Fresh Pepper Rabbit recipe

2. Prepare ingredients one: shred tender ginger, cut two vitex stalks into sections, cut millet into sections, cut green onion and scallion hob, and slice old ginger.

3. Prepare ingredients two: garlic slices, chopped pickled peppers, and bowls of spices (star anise, cinnamon, bay leaves, and Chinese pepper).

4. After the diced rabbits have been marinated, squeeze out the excess water, wait until the oil in the pan is heated, and stir-fry the diced rabbits. After the death, the rabbit will be served.

5. Reheat the oil, add the spices (star anise, bay leaves, pepper, cinnamon) in the spice bowl, ginger and garlic slices, green onions, chopped pickled peppers, and bean paste, and fry them in a frying pan until fragrant.

6. After the sauce is fragrant, pour in the diced rabbit and stir fry together over medium heat.

7. Add water to boil the diced rabbit, add the tender ginger shreds, and add a little vinegar to make the ginger more delicious. Then add salt and chicken essence and braise until the moisture is suitable.

8. After the water is boiled to moderate, add the Erjingtiao section and the spicy millet section, and then simmer for 3-5 minutes, which can not only taste the pepper, but also keep the color of the fresh pepper bright.

9. Plate. If the conditions are right, celery leaves can be used to decorate the fresh pepper rabbit.

Tips:
1. Pay attention to the amount of water when adding water to boil and simmer, and just submerge the ingredients.
2. Erjingtiao segment and millet spicy segment are added at the end of braising to keep the color of fresh pepper.
3. As an authentic Sichuanese, the amount of chili is very large. Friends who can't stand such a spicy can reduce the amount of chili.