Konjac roasted rabbit meat--authentic southern Sichuan flavor

Overview

My hometown is at the junction of Yunnan, Guizhou and Sichuan. It is close to Chongqing, so it naturally absorbs various flavors. Rabbit meat is a kind of meat that we love here. Of course, there is another city in Sichuan that loves rabbits, Zigong. The food in Zigong is relatively strong, but it is really delicious. Most of the flavors in southern Sichuan are Almost actually, I mainly like to eat grilled dishes. Every household also has its own kimchi jar. Our kimchi jar is older than mine. Pickling cowpeas and peppers is something we have to do in summer. Pickling ginger and peppers is also the soul of Sichuan braised cuisine. Especially rabbits with cold nature need to be combined.

Tags

• hot dishes
• coriander
• homemade bean paste
• konjac
• msg
• pickled ginger
• pickled peppers
• rabbit meat
• rapeseed oil
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients: Rabbit meat konjac (I sliced the konjac myself, you can also cut it into pieces, feel free to slice it for better flavor)

   

2. 2 Konjac must be blanched so that the soup will not stick to it and the alkaline smell can be removed

   

3. 3 In fact, you should put more pickled ginger and sliced chili peppers to make it more flavorful and delicious. Some people in the family are afraid of getting angry

   

4. 4 Add more oil, because the rabbit itself has no oil, stir-fry the rabbit meat in hot oil (the rabbit needs to be starched in advance to make it more tender). Add bean paste, soy sauce, pickled ginger, etc.

   

5. 5 Add appropriate amount of water and bring to a boil