Diving rabbit practice, diving rabbit practice

Diving Bunny. The main process is to put the slaughtered rabbit in the water to float away the blood, and then put the green onion, a little pepper, spices and rabbits together in a pot of water and cook slowly over low heat, and then get out of the pot after the rabbit skin is boiled soft, and the rabbit can be put on a plate after cutting the rabbit into a block of the size of the first section of the middle finger. The seasoning is mainly fresh sea pepper, plus minced garlic, vinegar, monosodium glutamate, chicken essence, salt, sugar, chopped green onions, etc.

Sichuan-style diving rabbit.

Ingredients: Fresh rabbit meat.

Method Cut the dried chili pepper into sections, and appropriate amount of Sichuan pepper. Slice ginger and garlic, slice green onions, and cut flowers.

3. Chop the rabbit meat into small pieces, add cooking wine, salt, green onions, ginger and garlic to taste for about 10 minutes.

4. Heat the vegetable oil in the pot, add the delicious rabbit meat and stir-fry until it is 9 minutes cooked.

5. Remove the rabbit meat.

6. Heat oil in a pot, add Pixian bean paste (chili paste), dried chili peppers, Sichuan peppercorns, green onions, ginger and garlic and stir-fry until fragrant, add boiling water.

7Put the diced rabbit in a pot and add the chicken essence, sugar, pepper and dark soy sauce. Burn for 5 minutes!

8Pour everything in the pot into a large bowl and sprinkle with chili flakes, peppercorn flakes and chopped green onions.

9Drizzle with hot oil! Finished dishes!!

Homemade diving rabbits.

Ingredients for 3 people: rabbit meat 1500gGreen bamboo shoots 750gOyster mushroom 500g2. Vitex 500g

Excipients 4 tbsp starch, 4 tbsp chili flakes, 10g Sichuan pepper2 tbsp watercress, 3 tbsp dried chili, 3 tbsp cooking wine, 3 tbsp pepper, 1 egg, 100g pickled ginger pepper2 tbsp light soy sauce, 2 tbsp sugar.

Method Wash the ingredients, cut the rabbit meat into pieces, cut the green bamboo shoots into strips, tear the oyster mushrooms into small petals of appropriate size, cut the two vitex strips into sections, cut the pickled pepper and cut the pickled ginger into shreds; Add cooking wine, starch, eggs, salt, pepper, peppercorns, and ginger to the rabbit meat and marinate for half an hour.

2.Put oil in the pot, the oil should be a little more, put in the rabbit meat after the oil is hot and stir-fry quickly, remove it after changing color and set aside.

3.After the rabbit meat is taken out, add a little oil to soak the ginger pickled pepper to fry the fragrance, then add an appropriate amount of watercress, stir-fry evenly, add the two jingtiao chili peppers, and stir-fry. Then pour in green bamboo shoots and oyster mushrooms and stir-fry to taste.

4.Then pour in boiling water or broth, put in an appropriate amount of cooking wine, light soy sauce, salt, sugar, peppercorns, salt to taste, boil over high heat and pour in rabbit meat, boil for a few minutes and then put it out, sprinkle with chopped green onions, dried chili peppers, green peppercorns, chili noodles and pour a spoonful of hot oil.

Cooking skills: If you can't eat too spicy, you can add less Erjingtiao; If you have spices at home, you can add a little bit of flavor to it better; Finally, it is best to use rapeseed oil for hot oil.

Double pepper diving rabbit is a famous dish of the Han nationality in Sichuan, which belongs to the Sichuan cuisine. It has the characteristics of freshness, mildness, crispiness and deliciousness. The main raw material is rabbit meat, with a rabbit, a few green onions, a little pepper and seasonings.

I'm a heavy taster, and I can't be satisfied with being slightly spicy, so I made a medium-spicy, super comfortable. Rich in niacin, low in salt, rich in carotene, this dish is rich in protein and can maintain the body's potassium and sodium level.

Hello everyone! We do Sichuan characteristics of diving rabbit today, rabbit meat or chop it into small pieces, after the pork is chopped, change to a larger container, add pepper, scattered ginger and shallots, high liquor, salt, here must let it have a bottom taste, otherwise wait for a while to cook too fast no taste, and then two drops of soy sauce, first give it a health care, and then let it rest for fifteen minutes.

Prepare some accessories, we choose enoki mushrooms today, you can choose the vegetables you like to eat, and then prepare some small green peppers, cut them directly into dices, millet peppers are also cut into dices, if you don't eat very spicy friends here, you can not put it. Pick out the ginger and shallots in the rabbit meat below, add some water, and whip in one direction, so that the rabbit meat absorbs all the water, so that the rabbit meat will be smooth and tender, and then add some sweet potato starch, and stir it evenly with chopsticks again. Put a little oil into the pot, put the rabbit meat in the yard at the temperature of 40% of the oil and slide it first, fry the rabbit meat until it is medium cooked, and pour it out for later use.

Another pot, a little oil, a spoonful of bean paste, ginger, shallots and garlic with the minimum heat to fry the fragrance together, add dried peppercorns, and then some chili powder, in fact, the diving rabbit has two flavor types, one is the hot pot flavor type we do today, and the other is sour and spicy, come to a piece of hot pot base, just cut green and red pepper put half, the remaining half is used for boiling oil, add an appropriate amount of water, pour in enoki mushrooms after boiling and cook together. Seasoned chicken essence, sugar, oyster sauce to enhance freshness, and then some soy sauce to enhance the flavor and freshness, first boil over medium-low heat for six minutes to bring out the flavor.

The enoki mushrooms are almost cooked, then turn to high heat and add the freshly smooth rabbit meat, bring to a boil and cook over medium heat for another four minutes. The rabbit meat has been boiled almost, poured with pepper oil, sesame oil, and evenly put it out of the pot and put it on the plate, put some celery in the bowl, so that it is more fragrant, and finally sprinkle the remaining half of the green and red peppers, and then sprinkle some minced garlic, and pour on the hot oil with seventy percent oil temperature, so that the fresh fragrance of minced garlic and green peppers is forced out. A diving rabbit with a strong Sichuan flavor is ready, and the flavor is strong and thick, spicy and fragrant.

Diving rabbit is a famous local dish in Sichuan, which belongs to Sichuan cuisine. It has the characteristics of freshness, mildness, crispiness and deliciousness. So how exactly is this dish made? Read the following article and follow me to find out.

Materials

Ingredients: 500 grams of rabbit, 150 grams of bell pepper (green and red pepper), 150 grams of ginger.

Excipients: 1 spoon of Pixian bean paste, 12 Sichuan peppercorns, 6 garlic, 6 pickled peppers, 1 spoon of salt, 1 spoon of soybean flour, 1 spoon of egg white, 1 appropriate amount of oil.

The practice of diving rabbits1.Rabbit meat washed off the blood, water, bean flour, egg whites, salt, mix well.

2.Condiments are ready.

3.Stir-fry the rabbit meat with a spoonful of cooking wine in the pot and fry until the rabbit meat turns white, remove it and set aside.

4.Add the bean cress, garlic, pickled pepper, and peppercorns, and fry until fragrant, stir-fry the red oil.

5.Add green and red peppers and ginger to stir-fry.

6.Add water or stock.

7.Add the fried rabbit meat and simmer for five minutes.

8.Serve in a bowl.

Cooking skills1. Wash the rabbit meat several times to remove the blood and water, and add soybean flour and egg white to make the rabbit meat more tender.

2. Take out the fried rabbit meat when it turns white, and cook it for five minutes, so that the rabbit meat is tender and fresh.

The authentic Sichuan practice of diving rabbits is as follows:Ingredients: 500g of fresh rabbit locust spike meat.

Excipients: small tip only tung pepper, tender ginger, green onion, grass fruit, large ingredients, ginger and garlic, pickled pepper, Sichuan pepper, old ginger, red oil bean paste, sugar, cooking wine.

1. Marinate the rabbit meat with cooking wine, salt and cornstarch for 10 minutes and set aside.

2. Cut the ginger and garlic, green onion into sections, shred the tender ginger, and cut the pepper into small sections.

3. The meat is oiled for 30 seconds, not too long, to maintain the tenderness of the rabbit meat, and then pick it up and set aside.

4. Heat the oil and add Sichuan pepper, ginger and garlic, pickled pepper, 2 grass fruits, 2 large ingredients, a little sugar, and bean paste and stir-fry until fragrant, add stock or water and boil for 5 minutes.

5. Boil the rabbit meat after oil for 2 minutes, add green onions, tender ginger shreds, and sharp peppers to boil for 2 minutes, add a little monosodium glutamate, and put it on a plate.

Materials:

Rabbit meat, lettuce, garlic, ginger, cooking wine, millet pepper, salt, starch, egg white, soy sauce, Sichuan pepper.

The practice of diving rabbits

1. Add starch, egg white, appropriate amount of soy sauce, and 2 tablespoons of cooking wine to marinate the rabbit meat. （15—20min）

2.Cut the millet spicy and green peppers into granules and set aside (add according to your preference).

3.Cut the ginger into shreds and set aside.

4.Cut the lettuce into cubes and set aside (side dishes can be added by yourself).

5.Heat the oil, pour the marinated rabbit meat into the pot, put in the peppercorns, stir-fry until it changes color, then remove it and set it aside (2-3min).

6.After cleaning the iron pot, stir-fry the ingredients: heat the oil, add garlic and 2 tablespoons of bean paste to fry the red oil; Add green peppers and millet spicy and stir-fry until fragrant; Add a little sugar to taste; Add an appropriate amount of water.

7.Add the lettuce cubes and simmer (according to your preferred hardness and softness); Add the rabbit meat and simmer for about 3 minutes; Finally, add the chopped ginger; Open and simmer for another three minutes! Finally, add a little green pepper oil, salt, chicken essence, and remove from the pot.

1. Wash and slice the cucumbers you bought, put them in water and boil them for later use (don't boil them too old and boil them for a while).

2. Cut the rabbit into cubes, and add salt and starch for about 15 minutes (the starch should be dry).

3. Put half a spoon of cooking wine and a ginger (to be patted) and ten peppercorns in the water, wait for the water to boil for a while, remove the foam, and wash it with warm water. Set aside.

4. Prepare a few peppercorns, 4 star anise, a few sea peppers, a ginger and a few garlic, and chop the green onions. Set aside.

5. Put oil in the pot and heat it, then add boiled rabbit seasoning (noodles are sold everywhere) and stir-fry until fragrant, then add the pepper star anise prepared in the previous step, sea pepper, ginger and garlic to fry together, add the rabbit in step 3 to fry together, add water and burn for a while to change to low heat.

6. Put the prepared chopped green onion in the pot before cooking.

7. Pour the cooked vegetables into the cucumbers prepared in step 1.

20 years of Zigong diving rabbit practice is open, as long as you remember 2 steps, the meat is tender, 1 look will.

Ingredients: 450g rabbit meat.

Excipients: 100 grams of cucumber.

Seasoning: 4 grams of salt 10 grams of red pepper 5 grams of soy sauce 2 grams of monosodium glutamate The practice of diving rabbits in an appropriate amount:

1.Put the bone-in rabbit meat into a pot of boiling water and cook it, remove the big bones, and cut them into diamond-shaped pieces with a knife;

2.Wash and peel the cucumber and cut it into pieces the same size as rabbit meat;

3.Cut the chili pepper into rings, put it in the old kimchi fine salt water, add refined salt, soy sauce and monosodium glutamate and mix well to make a small saucer;

4.Wear the rabbit meat and cucumber pieces on the bamboo skewers, stack them neatly on the plate, and serve them with the flavor plate.

Diving rabbit ingredients: half a rabbit with skin, millet pepper, Lee Kum Kee steamed fish soy sauce (light soy sauce is also acceptable), lettuce oil, monosodium glutamate, ginger slices, Sichuan peppercorns.

Method: 1).Boiled rabbit: Boil a pot of water, add ginger slices, cooking wine and oil. After the water is boiled, put an appropriate amount of salt, put in the rabbit, turn off the heat immediately when the blood color recedes, and after 25 minutes, remove the rabbit, drain, let it cool, cut it into pieces, and put it on a plate.

2）.Dip in water to make: remove the stems of the millet pepper, wash and dry the water vapor, crush the minlet pepper, and add a small amount of monosodium glutamate and a small amount of lettuce oil.