Share new year's dishes (2) Sichuan classic delicacy

Share new year's dishes (2) Sichuan classic delicacy

Introduction:

"Sichuan's classic practice, spicy + dry fried, put more pepper, put more pepper, when fried, more oil, do not add a drop of water, dry fried rabbit meat crisp, crisp and tender, chew more fragrant."

Production steps:

Step 1: one fresh rabbit.

Step 2: cut the rabbit meat into small cubes. The smaller the cubes, the easier the rabbit meat tastes. (rabbit head and rabbit back for stew)

Step 3: add scallion and ginger, a little salt and 2 tbsp cooking wine into rabbit meat to remove fishiness and make rabbit meat taste in advance.

Step 4: add scallion and ginger, a little salt and 2 tbsp cooking wine into rabbit meat to remove fishiness and make rabbit meat taste in advance.

Step 5: marinate for half an hour.

Step 6: prepare the seasoning: half scallion, half ginger, pepper (more), dried pepper skin (more), a cardamom, 3 pieces of Shannai, 1 piece of cinnamon, 2 pieces of star anise.

Step 7: cool the oil in a hot pan. When the oil temperature reaches 40%, turn down the heat and pour all the seasonings except the dried pepper.

Step 8: stir fry slowly over low heat. When the seasoning is fragrant, pour in the diced rabbit meat.

Step 9: turn the meat to white quickly.

Step 10: add proper amount of raw soy sauce (fresh) and old soy sauce (coloring), two pieces of rock sugar, taste and color.

Step 11: a spoonful of salt. Because the rabbit meat has been tasted before, please add it according to your own taste.

Step 12: add the dried pepper section.

Step 13: continue to stir fry, low heat. Until the water content of rabbit meat is dry, only oil is left in the pot. Remember, this process must not add water.

Step 14: take two pickled ginger from the pickle jar, wash and drain.

Step 15: when the rabbit meat is stir fried, you can pour the pickled ginger into small pieces.

Step 16: stir fry together, this process does not need to be too long, 2, 3 minutes.

Step 17: a spoonful of monosodium glutamate, stir well, dry fragrant, crisp and tender dry fried rabbit can be put on the table!

Materials required:

Fresh rabbit: one

Pickled ginger: 2

Scallion white: Half Root

Lao Jiang: half

Dried peppers: a lot

Chinese prickly ash: a handful

Star anise: 2

Cinnamon: a small piece

Caokuo: 1

Nutmeg: 1

Rock candy: 4

Sannai: three

MSG: right amount

Note: 1, fried rabbit meat, oil to a little more, because rabbit meat itself less fat, fried time will not oil. 2. When the pickled ginger is taken out of the jar, it has a strong salt flavor. You can slice it and soak it with water, so it won't be too salty. 3. If the amount of dry red pepper and Chinese prickly ash is a little more, and the place of origin is more authentic, the fried rabbit meat must be super spicy and super enjoyable! 4. Other spices can choose star anise, Shannai, cinnamon, caokuo and cardamom, but not too many. One or two of each will spoil the flavor. 5. Rabbit meat is tender, so you can not add water, basically rely on more oil small fire stir fry patience, can be very easy to fry. 6. Rabbit meat belongs to low-fat and high protein meat. If you want to eat meat and worry about getting fat, you can eat it safely. 7. Rabbit meat can be fried, roasted and stewed. It can also be braised in brown sauce, steamed in flour and stewed in soup. For example, spicy rabbit meat, steamed in flour, spicy rabbit slices, fresh fried rabbit shreds and mushrooms can be stewed together. 8. When rabbit meat is cooked with other food, it will have the flavor of other food, so it is called "Baiwei meat". 9. The main treatment of deficiency of Qi and blood or malnutrition of rabbit Buxu decoction is: 120 grams of rabbit meat is washed, 30 grams of Dangshen, 30 grams of yam and 30 grams of jujube are added, 15 grams of wolfberry are added, appropriate amount of water is used, steamed until the rabbit meat is cooked. Take it as food, twice a day.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy