How to do the dry pot rabbit, how to do the dry pot rabbit

Dry pot rabbit. Ingredients: Rabbit meat.

Excipients: bamboo shoots, lotus root, beans.

Ingredients: salt, chicken essence, sugar, cooking wine, light soy sauce, dried sea pepper, dried Sichuan pepper, sea pepper noodles, Sichuan pepper noodles, cumin powder, ginger, green onions, garlic.

Method: Wash the rabbit meat, cut it into pieces, and blanch it.

2.The pot is hot, put oil, adjust the sugar color, and the rabbit meat is colored when the sugar color is foamed, add cooking wine, ginger, and garlic to stir-fry to remove the fishy smell, add dried sea pepper and dried pepper and stir-fry until fragrant, and then add accessories, and fry the green onion section together (you can add sea pepper noodles, pepper noodles, cumin powder according to personal taste), add chicken essence, and light soy sauce.

Dry pot rabbit meat. Ingredients: 1000 grams of rabbit meat, half an onion, 3 persimmon peppers, 1 teaspoon of salt, appropriate amount of green onion, ginger and garlic, 1 grasp of Sichuan pepper, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, a little water starch, 1 teaspoon of pepper, 1 tablespoon of sugar, 1 tablespoon of tempeh paste, appropriate amount of coriander.

Method Cut rabbit meat into small pieces, add salt, cooking wine, pepper, water starch and mix well, put it in the refrigerator to refrigerate and marinate for half an hour, wash and slice the onion after removing the skin, wash and cut small slices after removing the seeds of the green pepper, put water in the pot, put the onion and green pepper first after the water boils, take it out after a while, cool the water, put the marinated rabbit meat into the boiling water, boil the water for half a minute after boiling, remove and wash and drain the water, heat the wok, pour in the oil, pour in the oil after the oil is hot, pour in the rabbit meat and fry until the rabbit meat is medium-cooked, and drain the oil, leave the bottom oil in the wok, and put in the peppercorns, After the peppercorns are burnt, they are taken out, and the onions, ginger, garlic, and tempeh hot sauce are stir-fried, and then the meat pieces are stir-fried, add cooking wine, light soy sauce, and sugar, continue to stir-fry, add a little water to cover the pot and simmer to taste, pour in onions and green peppers to stir-fry together, and finally put in the coriander stalks to get out of the pot!

Dry pot fresh rabbit. Ingredients: 1000 grams of rabbit meat.

Excipients: 100 grams of green pepper rings.

Seasoning: 50 grams of dried millet pepper section, garlic slices, ginger slices, 30 grams of pickled wild pepper section, 10 grams of dried green peppercorns, 40 grams of homemade chili paste, 1 gram of baking soda, 2 grams of pepper, 1 gram of salt, 6 grams of cooking wine, 4 grams of sea rice flour, 3 grams of sesame oil, 6 grams of pepper oil, 500 grams of salad oil (30 grams), 100 grams of homemade red oil.

Method Chop the rabbit meat into cubes, add pepper, cooking wine, salt and tender meat powder to marinate for a few minutes;

2. Put the salad oil into the pot, when it is burned to 60% hot, put the rabbit meat diced, take it out when it is fried light yellow, and when the oil temperature rises to 80% hot, then put the rabbit meat into the pot, fry it until the color is golden and take it out and drain the oil;

3. Heat vegetable oil and homemade red oil in a clean pot, and then add garlic slices, ginger slices, soaked pepper sections, dried green peppercorns, dried millet pepper sections and homemade chili sauce and stir-fry until fragrant;

4. Fry the fried diced rabbit meat and green pepper rings in the pot, add cooking wine, pepper and sea rice noodles while stir-frying, and finally pour in sesame oil and pepper oil, and put on a plate.

Tips The practice of homemade chili sauce is to heat vegetable oil and salad oil in a pot, add homemade bean paste, star anise, cinnamon and other spices and stir-fry until fragrant, add an appropriate amount of water to boil, change to low heat and boil until fragrant, and remove the spices.

2. Don't put the rabbit meat for too long after marinating soda, use as much marinating as much as you want, and the marinating time is better than 30 minutes.

Ingredients: Rabbit meat.

Excipients: bamboo shoots, lotus root, beans, ginger, green onions, garlic.

Seasoning: salt, chicken essence, sugar, cooking wine, light soy sauce, dried sea pepper, dried Sichuan pepper, sea pepper noodles, Sichuan pepper noodles, cumin powder.

1. Prepare materials. Cut the rabbit meat into small pieces, add the old ginger and salt for 20 minutes. Cut the potatoes into cubes and soak them in water, cut the green peppers into small pieces, slice the onions, cut the dried peppers into sections, and cut the coriander into sections.

2. Heat more oil in the pot, it is better to cover the rabbit meat, and put the rabbit.

3. Half fry and half fry until the outer layer turns dark yellow, and scoop up the rabbit meat.

4. Add the potato cubes.

5. Half-fry and half-fry until the outer layer is dark yellow.

6. Fried rabbit meat and potatoes separately.

7. Leave an appropriate amount of oil in the pot, add dried chili peppers, Sichuan peppercorns, and star anise and sapani and stir-fry until fragrant.

8. Add two tablespoons of bean paste and continue to stir-fry until fragrant.

9. Add the onion slices and garlic.

10. Stir-fry until fragrant and add an appropriate amount of water.

11. Add the rabbit meat, minced black pepper and cumin powder, and continue to fry.

12. Fry until the soup is slightly dry, then add the potato cubes.

13. Continue to fry until the soup is completely dry, and add the green pepper segments.

14. Continue to stir-fry until the green pepper is cooked. While hot, you can add some coriander segments to it.

Prepare the ingredients for the dry pot rabbit.

Recipe ingredients: 500 grams of rabbit meat.

Recipe accessories: bamboo shoots 100 grams lotus root 100 grams broad beans 30 grams Recipe seasoning: salt 8 grams chicken essence 2 grams white sugar 5 grams cooking wine 15 grams light soy sauce 10 grams chili pepper (green and pointy) 15 grams Sichuan pepper 2 grams chili powder 2 grams Sichuan pepper powder 2 grams cumin 5 grams ginger 10 grams green onion 15 grams garlic (white skin) 10 grams Appropriate amount of each.

Start making dry pot rabbits.

1.Rabbit meat washed, cut into cubes, and blanched;

2.Grease pan, adjust sugar color, sugar color foaming;

3.Put the rabbit meat in the pot to color, add cooking wine, ginger and garlic to stir-fry to remove the fishy smell, add dried sea pepper and dried pepper and stir-fry until fragrant;

4.Then add bamboo shoots, lotus root, beans, and green onions to fry together (you can add sea pepper noodles, pepper noodles, cumin powder according to personal taste), add chicken essence, and light soy sauce.

How to make a delicious spicy fragrant pot?

Ingredients: 500g rabbit meat

Onions, ginger and garlic Appropriate amount.

Onion a.

Potatoes two.

Cowpea 250g

Lotus root. Two spoonfuls of bean paste.

Sweet noodle sauce 1 spoonful.

Dried chili peppers to taste.

Two wattle strips four.

One large green pepper and one large red pepper.

Salt, sugar, vinegar, cooking wine, liquor to taste.

Vegetable oil 250ml

Sichuan characteristics The practice of dry pot rabbit meat.

Blanch the rabbit meat until the rabbit meat turns white, then wash off the blood with cold water and put it in a container for later use. Cut the ginger and garlic into slices, and cut the green onion into segments to prepare cooking wine, white wine, and balsamic vinegar. Sichuan Specialties Preparation of Dry Pot Rabbit Meat Step 1

Put the green onion, ginger and garlic into a container, pour in an appropriate amount of white wine, cooking wine, balsamic vinegar, stir well and cover with plastic wrap. Refrigerate for eight hours. Sichuan Specialties Preparation of Dry Pot Rabbit Meat Step 2

Cut the potatoes into strips, the cowpeas into strips, and the lotus root into slices. Put them in the oil pan and fry them until they are as shown in the picture above. Sichuan Specialties Preparation of Dry Pot Rabbit Meat Step 3

Cut the green and red pepper into chunks, and cut the two vitex strips into cylindrical shapes, Sichuan characteristics, and how to make rabbit meat in a dry pot Step 4

Slice the onion and cut the tender ginger into shreds I am personally lazy, so it is okay to pat the garlic into a garlic paste Sichuan Specialty How to make rabbit meat in a dry pot Step 5

The seasonings of stir-fried rabbit meat include Sichuan pepper noodles and Sichuan peppercorns, sweet noodle sauce and dark soy sauce, and bean paste. Sichuan Specialties Preparation of Dry Pot Rabbit Meat Step 6

Take out the rabbit meat that has been refrigerated for eight hours, put it in a seven-ripe oil pot and fry it until the rabbit meat exudes the aroma of green onions, ginger and garlic, and then turn to low heat Sichuan characteristics How to make dry pot rabbit meat Step 7

Add Sichuan peppercorns, bean paste, sweet noodle sauce, dark soy sauce and stir-fry until fragrant, then add onion and garlic to continue stir-frying. The further you go, the more sticky it will become, so add a little water. Sichuan Specialties Preparation of Dry Pot Rabbit Meat Step 8

Add all kinds of chili peppers and shallots and turn to high heat to stir-fry Sichuan specialties How to cook rabbit meat in a dry pot Step 9

Finally, add the fried vegetables and continue to stir-fry, and finally add salt (or light soy sauce) as appropriate, and the delicious dry pot rabbit meat will be out of the pot.

Ingredients: 1 green onion, 8 slices of ginger, 3 cloves of garlic, multiple peppercorns, 1 star anise, 3 spoons of cooking wine, 2 spoons of light soy sauce, 3 spoons of watercress, 1 spoon of sugar, half an onion, 1 section of lotus root, 1 potato, 1 green onion, 1 rabbit, and other appropriate amount of vegetarian dishes.

1. Prepare the required seasonings and ingredients, and vegetarian dishes can be selected according to your preferences.

2. The rabbit should be boiled once, then add salt, cooking wine and onion and stir well, and marinate for about 20 minutes.

3. Put the rabbit in a hot oil pan, stir-fry to remove the water, drain and set aside.

4. Some vegetarian dishes also need to be boiled, but I chose tofu stalks, carrots, fungus, lotus root and potatoes this time.

5. It is recommended that the potato chips go through the oil pan again and fry them slightly to avoid becoming potato sauce in the later stir-frying process.

6. Turn off the heat to low heat after the oil is hot, add the seasoning and stir-fry until the fragrance is stir-fried.

7. Add green onions and stir-fry a few spatulas.

8. After the seasoning is stir-fried, pour in the rabbit and half a can of beer, and stir-fry over low heat for about 3 minutes. Reduce the heat to medium, add all the vegetarian dishes, release the soy sauce and sugar at the same time, continue to stir-fry, and adjust the taste according to your preference, and turn off the heat after 2 minutes.

9. Match the appropriate container and put it on the table, and the dry pot rabbit with color, fragrance and flavor is complete.

There are special condiments for dry pot rabbit sold in the supermarket, including spicy, spicy, and stewed. After buying, first stir-fry the rabbit meat pieces for 2 minutes, and then add ingredients to stir-fry for 2 minutes, OK. Add some water and wait to enjoy it, you can also add some of your own want to eat the vegetables and eat it, it is really delicious, my friends and I often eat like this, and there is no difference in the dry pot shop, just a little cleaner.

In addition, by the way, I bought a 5-flavor seasoning package at the supermarket, which contains fennel, star anise, jujubes, etc. Put some in it and the taste is even more exquisite.

Attached, special materials, yuan.

5 flavor seasoning packets, yuan.

True friendship is pure.

I want to have a real sense of being able to share pain and happiness at the same time, to share the blessings and difficulties, not to be a relative is better than a relative, to talk about everything, to be able to really be a friend like you is hard to find, if you can meet it is a very lucky thing, you must cherish it. But it's a pity that in real life, most of the people we meet can only be called ordinary friends, who can have fun together, but they can't send charcoal in the snow, not really for you, but always have their own little abacus. It's not that I'm selfish, it's not that I'm extreme, it's why it's the way it is.

Or bless you to have true friends.

Dry pot rabbit method.

Cut the lettuce into very thick slices, tear the mushrooms, cut the green and red peppers into rings, mince the soaked red peppers, mince the garlic, and slice the ginger with pins.

After the rabbit pieces are overboiled, swim in the water and drain the water.

Put oil in the pot and boil until it is 60% hot, stir-fry the rabbit pieces to dry the water until the oil is bright, and put it on a plate for later use.

Heat the oil in the pot until it is 60% hot, fry the bean paste and the red pepper over low heat, fry the green and red pepper rings for half a minute, and then fry the star anise, sannai and pepper until red.

Add crispy chili peppers and rabbit pieces and stir-fry for one minute.

Add about one and a half pounds of soup or water and bring to a boil over high heat.

After boiling, add lettuce, shiitake mushrooms, garlic, ginger, mash juice, light soy sauce, sugar, salt, and simmer over medium-low heat for about 30 minutes.

After softening, drain the soup over medium-high heat, put in the chicken essence and oyster sauce, and then put it in a bowl.

Dry pot rabbit is a famous dish in Sichuan, a hot and lively dish, which is very suitable for everyone to eat together in winter.

Ingredients: 1 fresh rabbit, 1 lettuce, appropriate amount of pickled pepper.

Seasoning: Dried chili, bean paste, light soy sauce, cooking wine, salt, Sichuan pepper, pepper, green onion, ginger and garlic are as follows

1. Clean the rabbit meat, cut it into pieces, add cooking wine, salt, green onions, and ginger slices to marinate to taste;

2. Clean and peel the lettuce, cut the hob pieces, and marinate with salt to increase the crispness;

3. After marinating for half an hour, remove the green onion and ginger and water, then add peppercorns and marinate for 10 minutes;

4. Add enough oil to heat 5, add the marinated rabbit meat, fry until the surface is golden, add lettuce and fry it together when it is almost out of the pot, remove and drain the oil;

5. Take another clean pot and add oil to boil 3 into heat, stir-fry the bean paste, then add the dried chili pepper to turn out the fragrance, and then add the chopped chili, ginger slices, garlic slices, and stir-fry to bring out the fragrance;

6. Add fried rabbit lettuce and stir-fry, add salt, cooking wine, light soy sauce and pepper to taste;

7. When the soup is about to dry, add monosodium glutamate and stir-fry, then turn off the heat and remove from the pot.

Ingredients: Rabbit meat. Accessories: onion, green and red pepper, dried chili, Sichuan pepper, star anise, tangerine peel, watercress, chicken essence, salt, ginger slices, garlic slices.

1. Cut the green and red peppers into pieces and cut the onions for later use;

2. Drain the cut rabbit meat after water;

3. Put vegetable oil in the pot and cook 8, add rabbit meat and stir-fry after maturity;

4. After stir-frying the rabbit meat is a little yellow, add ginger slices, garlic slices, dried chili peppers, flower friends cover peppers, star anise, and tangerine peel and continue to stir-fry;

5. After stir-frying the fragrance, add the watercress and stir-fry;

6. Finally, add the green and red peppers, onion and salt and continue to stir-fry;

7. Add a little chicken essence to the pot after flavoring.