Delicious fresh pot rabbit home recipe
Overview
I'm not a person with heavy taste, but I still like the fresh pot rabbit very much. The spicier it is, the more I want to eat it, and I can't stop eating it. I just went to the vegetable market and killed a rabbit and came back. I wanted to try making it myself, but I was afraid that it would not be done well, so I only killed half of it to test it. It turned out that the taste was still very good.
Tags
Ingredients
Steps
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Clean the rabbit and cut it into the size of a thumbnail. Add salt, pepper, cooking wine, minced ginger, and cornstarch and marinate for 20 minutes.
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Cut the two vitex sticks into short sections, cut the ginger into thick strips, and slice the garlic for later use.
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Heat the oil in a pan until it is cooked. When the rabbit meat is cooked, the diced rabbit will quickly fall apart. Remove and drain the rabbit meat until it turns white. (This is mainly to set the shape so that the gravy will solidify on the surface and lock the moisture in the rabbit meat to maintain the smooth and tender texture of the rabbit meat).
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Leave the base oil in the pot, add garlic slices and Sichuan peppercorns and sauté until fragrant, add Pixian watercress and stir-fry until red oil comes out, add a small amount of spices and stir-fry over medium heat until fragrant, then add half of the two wattle leaves and stir-fry for a few times, pour in boiling water and bring to a boil, adjust the flavor, add diced rabbit and cook for two minutes.
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Finally, add the other half of the vitex strips and shredded ginger, bring to the boil and add the chili millet and green peppercorns
