Pickled Pepper Tender Rabbit
1.
Half a rabbit, cut into small pieces and wash
2.
1 pickled radish, sliced
3.
A few sour ginger, sliced
4.
A few pickled peppers, cut into sections
5.
The processed ingredients, as shown in the figure
6.
A small bottle of soaked small peppers
7.
Coriander appropriate, cut into sections
8.
Lettuce head, sliced
9.
Because it takes a while to use it, soak it in water first~
10.
Drain, add salt, ginger slices, pepper, soak small hot peppers, starch, and egg white (the water used to soak the rabbit meat should be drained, the water you see now is the water used to soak small hot peppers)
11.
Stir well and marinate for half an hour
12.
Heat up the wok, add about three taels of rapeseed oil
13.
Boil the oil until it is eighty mature, add the marinated rabbit meat, and stir-fry for about three minutes
14.
Take out the rabbit meat, keep the oil in the pot and continue
15.
Add the right amount of bean paste
16.
Stir fry the bean paste a little (this photo is very classic! There is no wood! The oil is splashing! There is no wood! It burns up! There is no wood! The feeling of the restaurant comes out all at once!!!)
17.
Add sliced sour radish, sour ginger, pickled pepper
18.
Add the remaining soaked small peppers
19.
Stir-fry these ingredients for a while, fry out the aroma, especially the hot and sour taste (you can add more pepper if you like pepper)
20.
Return the fried rabbit meat to the pot
21.
Stir fry for a while, don’t fry for too long
22.
Add a small bowl of water
23.
Bring to a boil, add lettuce slices
24.
Stir well and cook for two minutes. Add a little sugar and vinegar before cooking
25.
Put the pot in the pot, sprinkle with coriander, and you're done
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