How to cook konjac-roasted rabbit

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of cooking konjac-roasted rabbit meat. After reading this, you must try to make it yourself.

1.1 Konjac must be blanched so that it does not stick to the soup and can also remove the alkaline taste

2.2 Ingredients: Rabbit meat and konjac (I sliced ​​the konjac myself, you can also cut it into pieces, it’s up to you, sliced ​​is more flavorful)

3. Pickled ginger and sliced ​​peppers. In fact, you should put more, the flavor is stronger and more delicious. If someone in the family is afraid of getting angry

4. Add more oil, because rabbit itself has no oil, stir-fry the rabbit meat in hot oil (rabbit needs to be cooked with starch in advance to be more tender) and add bean paste, soy sauce, pickled ginger, etc.

5. Add appropriate amount of water and bring to a boil

Friends who like cooking should not miss the konjac-roasted rabbit meat that I will introduce today. It will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.