What to eat for dinner? ▻ Recipe for roasted rabbit with chili peppers

The rabbit was bought from the supermarket and pre-cut into small pieces. It was a small rabbit, just enough for one meal for the family. Preparing the rabbit: Wash it 3-4 times with clean water to remove the blood. Drain the water, or pat it dry with kitchen paper towels. Then add half a spoonful of salt, half a spoonful of baking soda, and a little chicken bouillon powder, and mix well. Marinate.

Pour the Erjingtiao peppers into the pot and stir-fry until the moisture evaporates.

Stir-fry until the chili peppers develop black skin all over, then they're done.

After the chili peppers have been stir-fried and cooled, use this time to process the rabbit meat. Add an appropriate amount of cornstarch to the marinated rabbit meat and mix well. Then pour in an appropriate amount of cold cooked vegetable oil and mix well to lock in the moisture. Set aside.

After the stir-fried Erjingtiao peppers have cooled, chop them as shown in the picture. Don't chop them too finely, or they will lose their texture.

Prepare the ingredients in advance: slice young ginger into strips, cut pickled chili peppers into sections, and dice old ginger and garlic.

Heat the pan, then pour in cold oil (a hot pan is crucial!). Once the oil is hot, immediately add the marinated rabbit. Tip: Don't stir-fry the rabbit for the first half minute after adding it; let the rabbit meat sit in the oil to prevent sticking. After half a minute, stir-fry the rabbit meat until it's separated.

Stir-fry until it changes color as shown in the picture, then remove it from the pan and set aside.

Next comes stir-frying the ingredients. Leave some oil in the wok, heat it again, add Sichuan peppercorns, garlic cloves and ginger slices and stir-fry until fragrant, then add pickled chili segments and stir-fry over high heat to release the flavor.

Next, pour in the roasted chilies over high heat to release their aroma. Then add the shredded ginger and the stir-fried rabbit meat, and stir-fry evenly. Season with a little salt, vinegar, light soy sauce, sugar, and chicken bouillon for flavor. Before removing from heat, drizzle with a drizzle of spicy soy sauce for added aroma, and it's ready to serve.

This dish isn't too spicy, so it's suitable for the elderly and elementary school children, and it goes very well with rice.