Authentic pickled pepper rabbit recipe

Rabbit meat is a nutritious meat with high protein and low fat. It is not uncommon on Chinese tables. There are many varieties of braised rabbit meat, spicy rabbit meat, stir-fried rabbit meat, and cold rabbit meat. They are spicy, fresh, fragrant, nutritious and delicious, making them well-known dishes. Among them, pickled pepper rabbit is a unique dish with a strong Sichuan pickled pepper flavor, which is very appetizing. The method of pickled pepper rabbit meat is very simple. As long as we are at home, we can make such delicious dishes. Let’s learn how to make authentic pickled pepper rabbit meat!

Method 1

1. Recipe ingredients:

1000 grams of rabbit meat, appropriate amount of salt, onion, garlic, pepper, pickled red pepper, and a little white sugar.

2. Production method:

1. Heat the oil until 70% cooked, add peppercorns and sugar and stir-fry until fragrant.

2. Add ginger and garlic and sauté until fragrant.

3. Pour in "a lot of pickled peppers". Make sure to use a lot. Don't be stingy. A major feature of Sichuan cuisine is that the side ingredients are far more than the main ingredients.

4. Stir-fry vigorously over high heat, making sure to bring out the aroma of the pickled peppers. Be sure to turn on the range hood, otherwise the choking smell will definitely make you unbearable.

5. When frying rabbit meat, put the rabbit head in first, because the rabbit head is not easy to cook. This is just like putting the fish head in first when cooking fish.

6. Add the remaining rabbit meat and continue to stir-fry.

7. Add an appropriate amount of salt. You can try it. The amount of salt should be light but not too salty, because the second meal will be saltier than the first! Finally, add the green onions and stir-fry until fragrant.

3. Health Tips:

Rabbit meat is cool in nature and sweet in taste. It enjoys a high reputation in the international market and is called "health meat", "vegetarian among meats", "beauty meat", "meat of all flavors" and so on. It tastes better from late autumn to late winter and is an ideal meat for obese people and cardiovascular patients.

Method 2

1.Main ingredients:

200g rabbit meat

2. Seasoning:

100g pickled pepper, 10g ginger, 15g garlic (white skin), 25g green onion, 30g green pepper, 2g salt, 10g cooking wine, 2g pepper, 1g tenderizer, 3g sugar, 4g soy sauce, 3g vinegar, 30g starch (pea), 1g MSG, 5g sesame oil, 60g salad oil

3. Preparation method:

⑴ Soak the rabbit meat repeatedly in clean water to remove excess blood, cut it into cross-shaped pieces, put it in a bowl, add salt, cooking wine, pepper, meat tenderizer, and water starch, mix well, let it stand for 10 minutes, remove the stems of the millet pickled peppers, chop half of them into fine powder, remove the stems of the wild peppers, put salt, cooking wine, sugar, soy sauce, water starch, fresh soup, vinegar, and MSG in a bowl, mix it into a sauce for later use.

⑵ Place the pot on high heat, heat the mixed oil until it is 40% hot, add the rabbit meat and loose seeds, and drain.

⑶ Leave a little oil in the pot and heat it to 50%, add pickled chili peppers and minced peppers, wild pepper, pickled ginger slices, garlic slices, and onions and stir-fry until fragrant and colored, pour in the rabbit meat and stir-fry until it is well-flavored, add the sauce, collect the sauce and oil, add sesame oil, stir and mix well, remove from the pot and serve on a plate.