Sichuan Spicy Diving Rabbit Spicy Fresh Pot Rabbit

Rabbit 1 only	Salt A little
Cooking wine A little	Young ginger 300g
Xiaomi spicy 200 grams	Doubanjiang 15 grams
Yellow Lantern Chili Sauce 100 grams

Recipe for Sichuan Spicy Diving Rabbit Spicy Fresh Pot Rabbit

Step 1

1. Wash off the sediment on the surface of the young ginger and cut it into shreds; cut the green pepper and millet into bullets. If you want to learn the authentic Sichuan fresh pot rabbit cooking technique"br8" src="https://cp1 .douguo.com/upload/caiku/8/7/b/200_87dcf83a191f8738282b4d5c2d913bab.jpg" alt="Sichuan Spicy Diving Rabbit Spicy Fresh Pot Rabbit [Pictures and Text] Recipe Illustration 2" />

Step 2

3. Chengdu Master Zhuge’s Fresh Pot Rabbit inherits the technology of Sichuan Tsai’s Ginger Fresh Pot Rabbit and is committed to the promotion and popularization of fresh pot rabbit. It is currently providing technical training. Welcome to consult and search online to find out. Chop the old ginger and garlic into pieces; place the wild pepper, millet pepper, cannon ginger, and soaked gold bar pepper on the vegetable pile and chop finely together. Set aside. 4. Heat a clean pot and pour a mixture of lard and salad oil until it is 4-5% hot. Add Dahongpao peppercorns, minced ginger and garlic, bean paste, wild sansho pepper, spicy millet, cannon ginger, and pickled chili peppers. Fry slowly over low heat to bring out the flavor

Step 3

5. Add the fresh soup, bring to a boil over high heat, turn down the heat and simmer slowly for 5 minutes, so that the flavor of the seasoning can completely penetrate into the soup; add the delicious rabbit meat, and gently push it with a frying spoon rabbit meat 6. Finally, add MSG, chicken essence, thirteen spices, and an appropriate amount of salt to taste. Add in chopped green pepper, spicy millet, and shredded ginger. Stir evenly and serve on a plate. Sichuan Spicy Diving Rabbit Spicy Pot Rabbit Cooking Tips

Notes 1. To make the rabbit meat on the table white, the blood must be soaked cleanly. 2. Finally add ginger and green pepper. The fresh pot rabbit produced in this way has a strong fragrance of ginger and green pepper. 3. Because rabbit meat has a strong grassy smell, it should be fried low enough to suppress the smell