Hot Pepper Rabbit
1.
Wash the rabbit meat, cut into small pieces, and mix well with cooking wine, salt, starch, and white pepper to remove the fishy taste.
2.
Cut the green onion into sections, slice the ginger and garlic, wash the pepper, dried pepper, star anise, and cinnamon for later use. The amount of pepper can be slightly more.
3.
Half a tablespoon of vinegar, half a tablespoon of very fresh soy sauce, a tablespoon of cooking wine, and some sugar to make a sauce for later use.
4.
Cut beauty pepper into small pieces.
5.
Heat the pan with cold oil, add the diced rabbit after the oil is hot, stir fry over medium-low heat, and stir-fry for a while to fry out the moisture in the rabbit meat. The rabbit meat will be dry and fragrant.
6.
Add all the seasonings in the second step and stir fry over a medium-to-low heat.
7.
Stir fry into the beauty pepper fire.
8.
Add the sauce and stir fry.
9.
Add salt, turn off the heat and add chicken essence to start the pot.
Tips:
Ps:
1. If there are green peppercorns and millet peppers, put them in. The flavors of green peppercorns and beauty peppers are very distinctive.
2. Cut the rabbit meat as small as possible, it will be fried quickly, and it is easy to taste.
3. When frying the diced rabbit, use a medium-to-low heat, and fry for a while. I personally think that the finished product will be dry only if the water is fried.
4. The proportion of sauce should be determined according to the amount of ingredients.
