Private Spicy Rabbit
Overview
A must-have dish for summer, spicy and spicy!
Tags
Ingredients
Steps
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Wash the rabbit meat and cut it into pieces, soak it in water for a while, change the water several times to remove the blood
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Drain, add cooking wine, light soy sauce, dark soy sauce, salt, sugar, pepper, and spicy sauce, mix well, and marinate for more than 40 minutes
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Prepare the auxiliary ingredients, cut the dried chili peppers and soak them in water (this can prevent them from becoming mushy during frying), cut the onions, ginger, garlic, and tangerine peel, wash the peppercorns, spices, etc.
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Heat oil in a pan until it is 80% hot, add rabbit meat and stir-fry. Add star anise and cinnamon, and add some Sichuan peppercorns in four batches in the middle (you must be willing to add oil, after all, it is a big dish)
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Stir-fry the rabbit meat until it becomes firm and slightly charred on the surface (this depends on your taste. Our family likes to eat drier, so it takes longer to fry), then lift the rabbit up and put it on a plate for later use
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Leave the base oil in the pot, add the auxiliary ingredients: dried chili pepper, Sichuan peppercorns, onion, ginger, garlic, and tangerine peel, stir-fry for a while
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Finally, add the rabbit meat, add a little dark soy sauce, sugar, and cooking wine (add salt according to the situation, you can taste it yourself)
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Just put it on the plate at the end. It’s great to eat it while it’s hot and paired with beer
