Hot and sour rabbit intestines

Overview

Rabbit meat, rabbit head, rabbit belly, and rabbit intestines are all my favorites. This time I took a pound of rabbit intestines with me when I went back to my hometown. Because I was flying, I cleaned the rabbit intestines in advance and boiled them in water to make it easy to take back to the north.

Tags

• hot dishes
• chives
• coriander
• ginger and garlic water
• msg
• pastry peanuts
• pepper noodles
• rabbit intestines
• sesame red oil chili
• sichuan pepper oil
• vinegar
• white sugar
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Clean the rabbit intestines, blanch them in water, take them out and let them cool. (I made this in advance when I left home)

   

2. 2 Blanch the peanuts in boiling water, drain the water and put them into cold oil, and slowly crisp them up over medium-low heat.

   

3. 3 Wash and chop the chives and coriander and set aside.

   

4. 4 Mash the ginger and garlic, add a little salt, and soak in a little cold water.

   

5. 5 Cut the rabbit intestines into segments.

   

6. 6 Seasoning: four spoons of soy sauce, two spoons of vinegar, one spoon of sugar, two spoons of ginger and garlic water, one spoon of pepper noodles, one spoon of pepper oil, one spoon of sesame oil, four spoons of sesame red oil and chili pepper, and one spoon of MSG.

   

7. 7 Put the cut rabbit intestines into a plate and sprinkle with crispy peanuts, chives and coriander.

   

8. 8 Pour on the sauce and sprinkle with some chives and coriander.