Spicy Griddle Rabbit
1.
Fresh rabbits are peeled, gutted, and washed. I only use half of it today.
2.
Chop the rabbit into small pieces, add three spoons of cooking wine, a little salt and soy sauce, mix well and marinate for 15 to 20 minutes.
3.
Cut two small potatoes into strips, one celery into sections, two coriander into sections, two slender green stalks and appropriate amount of red pepper (or Thai pepper) into diamond-shaped sections, slice more ginger and garlic, and one green onion into shreds , 20 peppercorns, two star anises, a spoonful of tempeh and a spoonful of Pixian watercress.
4.
Pour a little more oil into the wok, saute the peppercorns and star anise first, then add the ginger and garlic until fragrant.
5.
Stir-fried douban with red oil in Xiapi County and stir-fry with lobster sauce.
6.
Fry the green and red peppers for a while.
7.
Push the ingredients in the pot to the side of the pot, add the rabbit meat and stir fry.
8.
When the rabbit meat discolors after being fried, add the potato chips to a medium-low heat and stir fry.
9.
Add appropriate amount of salt, pepper, a little chicken powder and half a tablespoon of sugar as appropriate. In the meantime, they kept stir-fried.
10.
Stir fry for 10 to 13 minutes according to the size of the cut rabbit. Add celery segments and coriander and stir well.
11.
Sprinkle shredded green onions at the end.
12.
Eat it while it's hot!
Tips:
Because there are children in the family who can’t cook too spicy, the red pepper I use is bell pepper. For those who like to eat spicy food, use Thai peppers or thin red peppers, and replace dried tempeh with Laoganma to taste even better.
In addition, use less salt when marinating rabbit meat. As the tempeh and bean paste are very salty, you should try it carefully before adding salt when frying.
