Spicy Rabbit Meat
1.
Wash rabbit meat
2.
After dicing, rinse both sides again to remove the grassy smell.
3.
Put 20 grams of ginger into the pot, shred 20 grams of ginger, pour 15 grams of rice wine
4.
Add cold water to the meat and blanch it over medium heat. Remove the rabbit meat for later use.
5.
Prepare the dry seasonings: 10-15 dried chili peppers, 50 grams ginger, 3 star anises, about 50 peppercorns, 2 inch segments of cinnamon, 5 bay leaves, 1 herb
6.
Put a little oil in the pan, add all the dried seasonings and ginger, and stir fry until it is fragrant
7.
Add the rabbit meat and fry until the color changes
8.
Add 20 grams of rice wine
9.
Add boiling water to submerge the rabbit meat
10.
Add sugar and dark soy sauce, cook on medium heat for 3 minutes, then turn to low heat and simmer for 30-40 minutes
11.
Add salt and 15 grams of rice wine when it is simmered until there is little soup, and then dry the soup.
12.
Then collect the dry soup.
Tips:
The rice wine was added in three times, mainly to fully remove the grassy smell in the rabbit meat, and the effect of adding separately is better than adding it at once.