Very tender and delicious - diced rabbit with pickled pepper-You Are Foodie

By Viola
51

Very tender and delicious - diced rabbit with pickled pepper

Thursday, April 17.I haven't written a food diary for several days because I'm too busy.I watched the reporter's films and manuscripts all afternoon yesterday, and finally ended the day's work in a daze.Tomorrow, I will host another program, and then I will review the next week's TV film. The work will be over. Then, it will be the weekend. Happy.In the past, rabbit meat was always fried over a low fire until it was dry and fragrant. Although it was delicious, it would lose some in the aspect of freshness and tenderness. Today, we fried diced rabbit with pickled peppers for dinner, and then put it out for standby after the rabbit meat was white. In this way, the fried rabbit meat is very tender. With the sour, spicy, salty and fresh pickled peppers, it is very delicious.Well, by the way, rabbit meat is a kind of meat with high protein, low fat and low cholesterol. It is said to be "the essence of meat". It is an ideal meat for obese people and cardiovascular patients.

Main Ingredients

Rabbit meat appropriate amount

Auxiliary Ingredients

Red pepper appropriate amount
onion A moderate amount of

Ps:1. Cut the rabbit meat into even dices as much as possible, and then put it out for standby.2. The side dishes are onion and red pepper. You can also add other side dishes, such as lettuce, green pepper, agaric, garlic, etc.3. This time, we put Pixian bean paste, pickled pepper and soy sauce. The pickled pepper is hot, sour and salty. You can also put vinegar or star anise cinnamon leaves.4. I usually fry onions and red peppers until they are cut off. I can also fry those I like longer.5. When the pot is hot, add cooking wine to remove the fishy smell.6. Delicious soy sauce, sugar and chicken essence are all fresh. These condiments can be chosen at will according to the taste.It's very tender and delicious - diced rabbit with pickled pepper.

Step 1 . Wash and diced rabbit meat, mix well with cooking wine, salt, starch, and white pepper to remove fishy smell and enhance flavor.

Step 2 . Cut onions and red peppers into pieces, make two spoons of cooking wine, and add some sugar to make a sauce for later use. (I also added the water from cutting open the pickled peppers into the sauce, which makes it more flavorful.)

Step 3 . Cut scallions into sections, slice ginger and garlic, cut pickled peppers and millet peppers into circles, Sichuan peppercorns, and a spoonful of Pixian Douban for later use.

Step 4 . Heat the wok with cold oil, add diced rabbit and stir fry until the rabbit meat turns white. Set aside for later use. If there are large bones, they can be put into the oil pot in advance.

Step 5 . Leave bottom oil in the pot, add all the seasonings from the third step after the oil is hot, and stir fry over low to medium heat until red oil is obtained.

Step 6 . Stir the diced rabbit evenly.

Step 7 . Turn on the heat, add the seasoning sauce from the second step and stir well.

Step 8 . Stir fry onions and red pepper cubes until they are cut off, then add a spoonful of delicious soy sauce (you can also skip it)

Step 9 . Add salt according to the taste, add a little water to prevent the pan from sticking, turn off the heat and add chicken essence to start the pan.

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