How to make dry pot rabbit

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to cook dry pot rabbit from me.

1. Cut the bamboo shoots into thick slices, tear the mushrooms into pieces, cut the green and red peppers into rings, mince the pickled red peppers, mince the garlic, and slice the ginger.

2. Boil the rabbit pieces in water and drain. Heat oil in a pan until 60% hot, add the rabbit pieces and fry until the water is dry and the oil is shiny, then serve.

3. Heat the oil in the pan until it is 60% hot, add the bean paste and pickled red pepper, stir-fry over low heat, add the green and red pepper rings and stir-fry for half a minute, then add the star anise, cinnamon and peppercorns and stir-fry until they turn red.

4. Add fried peppers and rabbit pieces and fry for one minute

5. Add about 1.5 kg of soup or water, bring to a boil, add bamboo shoots, mushrooms, garlic, ginger, fermented glutinous rice juice, soy sauce, sugar, and salt, and cook over medium-low heat for about 30 minutes.

6. After it is cooked, cook over medium-high heat until the sauce is dry. Add chicken stock and oyster sauce, shovel evenly, then remove from heat and serve in a bowl.

You may want to try the dry pot rabbit I introduced. Your cooking skills will improve over time.