Winter Warm Stomach Casserole with Pickled Pepper Rabbit

Overview

It’s been a while since I made the pickled peppers I made last time. I used to stir-fry pork belly a while ago. Now I’m going to teach you how to make braised rabbit meat with pickled peppers. It’s my favorite spicy taste. In fact, pickled peppers can be used to make many dishes and are quite practical. They can be used for a long time after soaking in a jar, but they are rarely seen. It’s the first time in these years that I discovered that they are sold in the vegetable market here. The longer you soak the pickled peppers, the more fragrant they become. If you still have them next year, let’s not chatter and enjoy the delicious food together

Tags

• hot dishes
• coriander
• garlic
• oil
• onions
• pickled pepper
• rabbit meat
• red bean paste
• sugar
• wine
• zanthoxylum bungeanum
• ginger
• soy sauce

Ingredients

Steps

1. 1 Wash the rabbit meat, cut it into small pieces, and marinate it with wine. There is no need to add salt, because the bean paste is quite salty, and if you add more salt, it will be salty

   

2. 2 Cut coriander and green onion into sections and set aside

   

3. 3 Pickled peppers, Sichuan peppercorns, and bean paste are ready

   

4. 4 Put oil in a pot over low heat and sauté pepper, ginger and garlic until fragrant

   

5. 5 Add rabbit meat and stir-fry over medium heat until rabbit meat is slightly brown

   

6. 6 Add bean paste and stir-fry over low heat for two minutes

   

7. 7 Add water and bring to a boil over high heat

   

8. 8 Heat the casserole, add the rabbit meat and simmer over low heat until the rabbit meat is soft and tender

   

9. 9 When the water is almost dry, add coriander and take out the pot