Spicy Rabbit

Overview

March 22, Saturday, cloudy. Chongqing continues to be hazy on this beautiful weekend morning. Not much to say, I watched "The Hobbit" in bed and also watched "Crayon Shin-chan" for a while. I made spicy chicken nuggets a few days ago and spicy rabbit today. They are both my favorite flavors. Moreover, you don’t even need to write a log, the method is the same anyway, just change the chicken nuggets into rabbit meat. Oh, by the way, fry the sugar color. Today I used the method of adding water to fry the sugar color. The effect is better than the last time I made spicy chicken nuggets. Rabbit meat is known as the best meat, with high protein content and very low fat content. It is a good choice for girls who like to eat meat but are afraid of gaining weight. People who rarely eat rabbit meat feel that rabbit meat has a special fishy smell, so they need to use relatively heavy seasonings to suppress it when cooking.

Tags

• hot dishes
• common dishes
• meat dishes
• chicken essence
• cinnamon
• cooking wine
• garlic
• millet pepper
• onions
• rabbit meat
• star anise
• sugar
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash and cut the rabbit meat into pieces, add water to the pot, a spoonful of cooking wine, ginger slices, and blanch the rabbit meat.

   

2. 2 Slice onion, ginger, and garlic, cut millet and pepper into rings, and set aside peppercorns, star anise, cinnamon, and bay leaves.

   

3. 3 Mix two spoons of cooking wine, one spoon of very fresh soy sauce, a quarter of vinegar, and an appropriate amount of sugar to make a sauce and set aside.

   

4. 4 Pour oil into the pot, add white sugar, and cook over low heat, stirring constantly with a spatula, until the sugar turns brown-red and begins to bubble. Pour in a little boiling water and mix thoroughly. Add the drained rabbit meat and stir-fry until the sugar color turns on.

   

5. 5 Add the seasoning from step 2 and stir-fry until flavourful.

   

6. 6 Add the sauce from step 3 and stir-fry.

   

7. 7 Bring hot water submerged in the ingredients to a boil over high heat.

   

8. 8 Reduce heat to low and simmer covered for 15-20 minutes.

   

9. 9 Reduce the juice over high heat, add water starch to thicken the sauce, and add an appropriate amount of salt and chicken essence according to taste.