Cold Rabbit
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Three rabbit legs are boneless.
2. Cut into one-centimeter squares
3. Add a small spoonful of white pepper, a large spoonful of cooking wine, half a spoonful of light soy sauce to the rabbit meat, and pinch a little sugar with your hands. Grab it with your hands and marinate for more than half an hour.
4. Millet pepper is cut into eight circles, six garlic cloves are sliced, eight ginger slices, and three green onions are rolled.
5. One aniseed, a small piece of cinnamon, three slices of bay leaves, 70 peppercorns and 30 sesame peppers, 10 dried peppers, remove seeds and cut into sections.
6. Pour about 70 grams of rapeseed oil into the wok.
7. When the oil is hot, add ginger slices and millet pepper and stir fry until fragrant.
8. Then add the marinated diced rabbit meat.
9. Stir-fry for about two minutes, the rabbit meat will turn white.
10. Add the green onion and garlic slices.
11. Add a tablespoon of cooking wine, about 40 grams.
12. Add dried chili, pepper, aniseed, cinnamon, bay leaves, cover the pot, and simmer slowly.
13. Simmer for about ten minutes, add soy sauce and a little bit of salt. Because light soy sauce is added when marinating the meat, the water needs to be collected later, so add a little bit of salt.
14. Turn the middle of the stew
15. When the water in the pot is almost dry, turn on the medium heat to collect the dried juice, and when the oil is analyzed, it is out of the pot.
16. Spicy and delicious, rice killer, cold food is not greasy.
