New Year Food Sharing (2) Sichuan Classic Delicacy that Can’t be Fattened-[spicy Dry Stir-fried Rabbit Ding]

New Year Food Sharing (2) Sichuan Classic Delicacy that Can’t be Fattened-[spicy Dry Stir-fried Rabbit Ding]

1. One fresh rabbit meat.

2. Cut the rabbit meat into small cubes. The smaller the cut, the easier the rabbit meat will taste. (The rabbit head and the rabbit go back and leave it for the lo-mei)

3. Add scallion ginger, a little salt, and 2 tablespoons of cooking wine to the rabbit meat to remove the fishy meat and let the rabbit meat taste in advance.

4. Add scallion ginger, a little salt, and 2 tablespoons of cooking wine to the rabbit meat to remove the fishy meat and let the rabbit meat taste in advance.

5. Marinate for half an hour.

6. Seasonings to be fried: half a green onion, half an old ginger, pepper (more), dried chili peel (more), 1 piece of grass cardamom, 3 pieces of sana, 1 piece of cinnamon, 2 pieces of star anise.

7. Heat the pan with cold oil. When the oil is heated to 40% hot, turn to low heat and pour all the spices except the dried chilies.

8. Stir-fry slowly over low heat. When the seasoning is fragrant, pour in the diced rabbit meat.

9. Change to high heat and stir fry quickly until the flesh turns white.

10. Add the right amount of light soy sauce (fresh), dark soy sauce (color), and two rock sugar to enhance the flavor and color.

11. A spoonful of salt, because the rabbit meat has been tasted before, so please add it according to your own taste.

12. Add dried chili segments.

13. Continue to stir fry, low heat. Stir-fry until the moisture in the rabbit meat is basically dry and only oil is left in the pan. Remember, you must not add water during this process.

14. Take two pickled ginger from the kimchi jar, wash and drain.

15. When the diced rabbit meat is stir-fried and dried, you can pour in the small pieces of soaked ginger.

16. Stir fry together, this process does not need to be too long, just 2 or 3 minutes.

17. A spoonful of MSG, stir well, dry, fragrant, crispy dried rabbit cubes can be served on a plate!

Tips:

1. When frying rabbit meat, use a little more oil, because the rabbit meat itself has less fat and will not produce oil when frying.



2. When soaked ginger is taken out of the jar, it has a strong salty taste. You can soak it in clear water after slicing, and it will not be too salty.



3. If the amount of dried red pepper and Chinese pepper is a little bit more, and the place of origin is more authentic, the fried rabbit meat must be super spicy and super enjoyable!



4. For other spices, you can choose star anise, sana, cinnamon, grass fruit, grass cardamom, etc., but not too much, 1-2 of each, if you put too much, you will get the taste.



5. The rabbit meat is relatively tender, so you don't need to add water. Basically, it can be cooked very easily by stir-frying it patiently.



6. Rabbit meat is low-fat and high-protein meat. Children who want to eat meat but are worried about gaining weight can eat with confidence.



7. Rabbit meat can be fried, roasted, braised, braised, steamed, and stewed in soup, such as peppered rabbit meat, steamed rabbit meat, spicy rabbit slices, freshly braised rabbit silk and mushrooms in soup.



8. Cooking rabbit meat with other foods will be accompanied by the taste of other foods, so there is a saying of "baiwei meat".





9. The method of rabbit meat tonic soup for treating qi and blood deficiency or malnutrition is: wash 120 grams of rabbit meat, add 30 grams of Codonopsis, Chinese yam, and jujube, 15 grams of wolfberry, water, and steam until rabbit meat. Serve well cooked. Take it as a side dish, 2 times a day.