Spicy Hot Pot Rabbit
Overview
In addition to hot pot, Sichuan people probably eat more dry pot. In Sichuan, spicy dry pot is as omnipotent as hot pot, such as dry pot chicken, dry pot duck, dry pot pork ribs, and dry pot bullfrog... There are many names, but the methods are basically the same. Once you learn the same ingredients, you can pretty much follow them.
Tags
Ingredients
Steps
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Peel, viscerate and wash fresh rabbit. Only used half of it today.
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Chop the rabbit into small pieces, add three tablespoons of cooking wine, a little salt and soy sauce, mix well and marinate for fifteen to twenty minutes.
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Cut two small potatoes into strips, one celery into sections, two cilantro into sections, two slender green sticks and an appropriate amount of red pepper (or Thai pepper) into diamond-shaped sections, slice more ginger and garlic, shred one green onion, twenty peppercorns, two star anise, a spoonful of black bean sauce and a large spoonful of Pixian bean paste.
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Pour a little more oil into the wok, sauté the peppercorns and star anise until fragrant, then add the ginger and garlic and sauté until fragrant.
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Fry the Pixian bean paste into red oil and then stir-fry it into black bean paste.
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Add green and red pepper and fry for a while.
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Push the ingredients in the pot to the edge, add the rabbit meat and stir-fry.
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When the rabbit meat is fried and changes color, add the potato strips and stir-fry over medium-low heat.
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Add appropriate amount of salt, pepper, a little chicken powder and half a tablespoon of sugar as appropriate. Keep stirring in the meantime.
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Stir-fry for ten to thirteen minutes depending on the size of the rabbit meat. Add celery segments and coriander and stir-fry evenly.
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Finally sprinkle with shredded green onions.
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Eat it while it's hot!
