Finger Sucking Rabbit Bone

Name: Finger Sucking Rabbit Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700 Rabbit block; 1 tbsp Pixian Doubanjiang; 3 short paragraphs shallot; Some ginger; Some garlic; 20 capsules pepper; 1 piece Aniseed; 1 piece parsley; 8 Small rock candy; Some salt

by Line line 3896

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The two rabbits asked me to remove the front and back legs and trim off four rabbit tenderloins. There is only a rabbit stand with a little meat left. The kid asked me what to eat today? When she heard me say spicy rabbit pieces, she was very excited 😄😄😄 when she served the plate, she said it was delicious! It's delicious when you look at it!
Otherwise, the greater the hope, the greater the disappointment! After eating a few pieces, she wondered: "Why didn't I catch a piece of meat without bones?" Knowing well, I told her that I had finely divided the rabbit. She said that this dish can't be called rabbit pieces, it can only be called rabbit bones! To say that the rabbit block is a serious misnomer 😂😂😂"

Finger Sucking Rabbit Bone

1. 700g rabbit rack, chop into pieces, rinse well, and control dry water.

2. Heat the pan with cold oil, put 35g of oil in the wok, add 20 peppercorns, two smaller star anises, and use one for the larger one. Keep the fire low and fry the incense.

3. Add a tablespoon of Pixian Doubaner Sauce.

4. The bean paste should be fried in red oil. Remember to turn the pot frequently and be careful to paste the bottom.

5. Add rabbit pieces and stir fry

6. Stir-fry until the rabbit pieces turn white, add 20g cooking wine and 1 tbsp soy sauce. Stir fry evenly. If you feel the color is light, you can add a little soy sauce.

7. Then add green onion, ginger, garlic slices, and shredded chili and stir fry until the flavor is achieved.

8. Add warm water that hasn't had the rabbit pieces, and bring to a boil.

9. After the pot is boiled, add 8 small pieces of rock sugar and simmer with a slightly larger heat than the low heat.

10. About 1/2 hour of water remaining. Taste the soup and add salt. It is better for the soup to taste slightly lighter. Don't add it to the taste, because the soup will be dried up later. In addition, the addition of salt is related to the amount of bean paste. If the amount is larger, add less salt.

11. The soup is almost harvested, add the coriander section, turn off the heat, and stir-fry evenly.

12. 700g made two dishes.

13. The scent is so tempting, you can't stop talking!

14. Can it arouse your desire to eat? Photographs depend on the weather, no photo editing, no beauty

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Finger Sucking Rabbit Bone

Ingredients

Finger Sucking Rabbit Bone

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