Improved Three Cups of Dried Bean Curd Rabbit
1.
Main material drawing.
2.
Blanch the konjac with water.
3.
Blanch rabbit meat with water.
4.
Put the rabbit meat in a casserole and add 50 ml of rice wine.
5.
Add 50ml of soy sauce.
6.
Add 50 ml of sesame oil.
7.
Add konjac, ginger, Angelica dahurica and Cao Guo, and add appropriate amount of water. Cover and simmer for 20 minutes.
8.
Add dried tofu.
9.
Add 5 grams of black pepper and 3 grams of salt.
10.
Add 5 grams of red chili powder. Continue to simmer for 20 minutes.
11.
Put 10 ml of oil in the wok.
12.
Stir-fry garlic leaves.
13.
Add the stewed bean curd rabbit, stir-fry and serve.