To make delicious fresh pot rabbits, we need to pay attention to three points.

1. It takes about ten months to make fresh pot rabbits. Under normal feeding, the growth period of rabbits is 6-8 months, and rabbits around 10 months are fragrant but not old.

2. Green two fine strips, red millet spicy, turmeric, white garlic and red pepper are the main seasonings of fresh pot rabbits.

The taste of fresh pot rabbit is definitely "spicy", and this spicy taste is exactly pepper. The spicy taste of ginger plays an auxiliary role in the comparison, which makes this dish spicy.

3. Lard is an effective seasoning oil. With the addition of lard, the flavor of dishes is stronger. Lard is the main seasoning for making fish and rabbit dishes.

Do these three things well and the fresh pot rabbit will be delicious.

Ingredients: 2000g peeled rabbit meat.

Main seasoning: 50 grams of Erjing strip green pepper, 50 grams of millet spicy, 50 grams of ginger, 50 grams of garlic cloves, 20 grams of pepper, 30 grams of Pixian watercress and 20 grams of pickled pepper.

Other seasonings: salt, cooking wine, soy sauce, sugar,

-Material handling:

1, rinse the rabbit with clean water. It should be noted that the fascia and blood foam in the rabbit abdomen need to be thoroughly cleaned.

2. Wash the rabbit meat and cut it into small pieces one centimeter square. Add soy sauce, cooking wine, salt and a little starch, and marinate evenly.

3. Add a little salad oil to the pickled diced rabbit meat and mix well for later use. Adding salad oil to pickled rabbit meat can effectively prevent rabbit meat from sticking when oiling.

4. Wash the green and red peppers and cut them into pepper rings. Wash ginger and cut into shredded ginger. Chop pickled peppers.

7. Peel garlic and wash it for later use.

-Production process:

1, boil oil and wide oil from the pan. When the oil temperature is 50% hot, add the pickled diced rabbit, and the diced rabbit will change color. When it is six ripe, it can be taken out for use.

2. Boil the oil in the pot. 100g rapeseed oil is burned until the oil temperature is 90% hot. When the rapeseed oil is ripe, add 100g lard.

3. Add garlic to the mixed oil and stir-fry to give garlic flavor.

4. Add chopped pickled peppers and pepper granules and stir fry. Add Pixian watercress and stir-fry until fragrant.

5. Add 500 grams of water to the decoction. Boil the soup and add the diced rabbit with oil.

6. Add green and red pepper rings and ginger in turn and boil over medium heat.

7. Add soy sauce, sugar, monosodium glutamate and seasonings and mix well, then add a teaspoon of balsamic vinegar.

8, the fire can be boiled.

Tips:

1, the choice of rabbits, three or four kilograms after peeling is more suitable. Too small rabbit meat is not fragrant, and too big rabbit meat is too old to be a fresh pot rabbit.

2, rabbit meat cleaning, be sure to tear off the fascia, rinse the bleeding foam, which can effectively remove the grassy smell of rabbit meat.

3. When curing rabbit diced meat, the starch should be less, and corn starch is the best. Too much starch will affect the taste of rabbit meat.

4, rabbit diced oil, the oil temperature is 60% hot, don't worry about stir-frying, gently overturn the stir-fry after discoloration. Bunny diced six can be cooked when it is ripe.

5. The order of frying is that garlic cloves are fried to yellow, and pepper, pickled pepper sauce and Pixian bean paste are added. Then add water to make soup. After the rabbit meat is put into the pot, add green and red pepper rings, shredded ginger and seasoning. The cooking sequence of various seasonings can make the best release of various flavors.

6, the use of lard seasoning is ignored by many people, the role of flavoring, lard can be said to be irreplaceable in this dish, if there is no master at home, you can fry some fat particles inside.