Recipe: Dry pot spicy beer rabbit

Home Cooking Recipe: Dry pot spicy beer rabbit

Notes:

I deeply feel that this pot is fragrant, spicy and tender, and the animals that are diligent in exercise are firm in meat. In addition, this method is delicious and fun. It has a beer in the center and a tin foil on the cup. The beer in the cup is not sprinkled by the atmospheric pressure. During the eating process, the wine will slowly (very slowly) ooze out, perfect. Embrace the delicious rabbit meat. In addition to the spicy main theme, I added a little bit of rock sugar when I was doing it. I personally think it is quite sweet with the rabbit meat, but it is slightly different from the big-range version. Do not like to have less sugar or not. The whole rabbit or rabbit legs can be done, please see the tips for the rest.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the onion, ginger and garlic, slice the ginger and garlic, pick the shallot onion, and wash the rabbit meat with a small piece (about 5 cm) to prepare the rest of the material.

    Wash the onion, ginger and garlic, slice the ginger and garlic, pick the shallot onion, and wash the rabbit meat with a small piece (about 5 cm) to prepare the rest of the material.

  2. Home Cooking Recipe: Heat the hot pot, oil, sauté the onion ginger, pour the rabbit meat, and stir fry for about 3 minutes. Then, the next spoon is soaked, add the amount of rock sugar (0-2 pieces) that you like, stir well, and let out.

    Heat the hot pot, oil, sauté the onion ginger, pour the rabbit meat, and stir fry for about 3 minutes. Then, the next spoon is soaked, add the amount of rock sugar (0-2 pieces) that you like, stir well, and let out.

  3. Home Cooking Recipe: Stir-fried garlic slices, peppers, peppers (I used green pepper), star anise, cinnamon, and the oil is not enough to add a little, not too much.

    Stir-fried garlic slices, peppers, peppers (I used green pepper), star anise, cinnamon, and the oil is not enough to add a little, not too much.

  4. Home Cooking Recipe: Pour the 2 (rabbit and onion ginger) into the pot, add salt as appropriate, and stir well. Pour the beer without rabbit meat, boil over low heat, cover and simmer until the soup is basically dry (about 20min). You can taste the salt in the middle, not enough to adjust.

    Pour the 2 (rabbit and onion ginger) into the pot, add salt as appropriate, and stir well. Pour the beer without rabbit meat, boil over low heat, cover and simmer until the soup is basically dry (about 20min). You can taste the salt in the middle, not enough to adjust.

  5. Home Cooking Recipe: Take a glass of the right size, pour a large portion of the beer, cover it with tin foil, hold it slightly, and turn the cup upside down. The wine was not sprinkled and it was placed in the center of the container.

    Take a glass of the right size, pour a large portion of the beer, cover it with tin foil, hold it slightly, and turn the cup upside down. The wine was not sprinkled and it was placed in the center of the container.

  6. The rabbit meat is full and surrounds the cup. Add coriander or other decorations. Done, open to eat.

Tips:

1, the first 3 minutes of stir-fry instead of cockroaches, the same can go to squat, while fully locking the rabbit's delicious. Rabbit meat is not much oil, you can put a little more oil in this step. 2, the spice does not need too much, or it is too tempting. If you love sweet, put more sugar on it. If you are spicy, put more chili and feel free. 3, like the reddish color can focus on fried sugar color, if the pure soy sauce will be deep, and will cover the natural sweetness of rabbit meat. 4, close to the juice when looking at the point, the harvest is more delicious, but burnt too much. 5, beer can be good to pick up fresh. Do not use water for the whole process, and do not use other wine. If you have more beer and you are afraid that the rabbit meat is too bad, the remedy is to pour out the excess juice and drain the rest. Pour it out and cook it. Cook it. Feel free.


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