Griddle Rabbit Nuggets

Overview

The spicy and fragrant dry pot rabbit cubes are the first choice to go with rice.

Chop half the rabbit into meatball-sized pieces, marinate with cooking wine, onion, ginger, green chili and a little salt for 15 minutes
Cut a potato into strips as thick as your little finger.
Put 2g of salt on the cut potatoes and marinate them for 10 minutes. Cook in a pot of boiling water until cooked for 8 minutes. Add an appropriate amount of oil to a non-stick pan and slowly fry the potato strips over low heat until golden brown on all sides. If you want to save time, you can fry it, which tastes better than frying.
Prepare the ingredients: appropriate amount of green onion and ginger, 9 pieces of garlic, 30 pieces of Sichuan peppercorns, half aniseed, 1/2 onion, 2 coriander.
Add a little more cooking oil to the wok, first add half of the peppercorns and aniseed, stir-fry the ginger slices briefly, then add the garlic and green onions.
Add rabbit pieces and stir-fry quickly until white.
Add dry red pepper.
Stir fry a few more times.
Add cooking wine and Yipin fresh soy sauce
Pour in warm water that covers the rabbit pieces and bring to a boil over high heat.
Simmer for about 15 minutes and add appropriate amount of sugar and salt.
Simmer until there is not much water in the pot, add shredded onions
Add potato strips and stir fry evenly.
Add 2g cumin powder.
Stir-fry the coriander segments and remove from the pan.
Spicy and fragrant, a great tool for cooking.