1. Prepare materials
2.
Processing rabbit meat:
Wash the rabbit thighs and remove the bones. Wash them with water until there is no blood and the water becomes clear.
Add clean water to the pot, add sliced ginger, green onion, and rabbit meat, boil on high heat and then turn to low heat, add salt, chicken powder, and cooking wine.
After simmering for 40 minutes, remove and let cool
3. 20 grams of homemade red oil: The previously released recipe: Sichuan cuisine is indispensable-homemade red oil has detailed steps to cook 10 grams of soy sauce (previously released recipe: one family, one hundred cities and one hundred flavors --- garlic white meat has Detailed steps)
4. Mix the spicy tempeh sauce, chicken powder, sugar, soy sauce, sesame oil, and red oil and mix well
5. Cut the rabbit meat after cooling into small cubes, and cut the green onions into 1cm cubes
6. Add rabbit meat, diced green onions, and peanuts
7. Mix well and put on a plate. Sprinkle with chopped green onions
Tips:1. 20 grams of homemade red oil: The previously released recipe: Sichuan cuisine is indispensable. There are detailed steps for homemade red oil, and 10 grams of soy sauce is boiled in anise. Garlic white meat has detailed steps)
2. The cooking time of rabbit meat is subject to the fact that the rabbit meat and bones can be completely separated. The rabbit meat cannot be cooked too badly, the rabbit meat shrinks severely, the taste is tender and not fragrant, the cooking is not thorough enough, and the rabbit meat tastes hard.
