Mushroom and Rabbit Dice

Name: Mushroom and Rabbit Dice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Whip bamboo shoots; 400g rabbit; 80g Tea tree mushroom; 3 pcs Hot pepper; 30g Winter vegetables; 3 pcs Millet pepper

by Saifi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

A Taiwanese poet said that he once ate the "pickled fresh food" that was so fresh that his soul smiled, and it even became the best memory of nostalgia cuisine. I’m not familiar with Jiangnan cuisine. After some people’s suggestions, I know that it is one of the most representative dishes in Hangbang cuisine and Subang cuisine. It is roughly stewed with bacon, bamboo shoots, and fresh meat. to make. The bamboo shoots here are the most precious and precious matchmakers in the world. They gently interpret the wit of youth and maturity in the water. Both the new and the old are charming, and then use their own strengths to make up for their shortcomings. The warm soup in the pot exudes a deep and long fragrance, which is really hard to let go of and linger.

Ingredients

Mushroom and Rabbit Dice

1. Wash the bamboo shoots and dice, and dice the fresh tea tree mushroom stalks

2. Mince ginger and garlic, and cut green and red pepper into small pieces

3. Wash the rabbit meat, remove the bones, cut the meat into cubes, add rice wine, five-spice powder, soy sauce, and 1 teaspoon of salt, stir and marinate for 10 minutes

4. Take the dry starch and add a little water to form a thicker gorgon juice and pour it into the diced rabbit, stir well

5. Boil rapeseed oil in a pot, let the oil burn off the foam on medium heat, add diced rabbit and fry until golden brown, remove the oil

6. Then deep-fry the bamboo shoots and the tea tree mushrooms to remove most of the water, and remove the oil when the tea tree mushrooms have deep wrinkles.

7. In a separate pot, put 2 tablespoons of the base oil that has just been fried, add pepper and saute until fragrant, then add ginger, onion, garlic and fry until fragrant

8. Add the diced bamboo shoots and diced tea tree mushrooms, add 1/2 tablespoon of soy sauce, and stir-fry evenly with 1/2 teaspoon of salt