After eating the rabbit meat for the first time in my life, I feel that the pork, beef and mutton are slag. .
Wash the rabbit meat, cut into cubes, use cooking wine, soy sauce, soy sauce, ginger, and evenly marinate for half an hour to an hour. The amount of cooking wine is much higher than that of pork.
Wash the green peppers and red peppers when pickling the rabbit meat, remove the seeds, and cut into pieces. Slice the onion, slice the ginger and garlic, and prepare the dried chili, pepper and orange peel.
Add 2 tablespoons of raw powder to the marinated rabbit meat and mix well. Add the appropriate amount of sesame oil and mix well.
Heat the pan, drain the oil, and simmer into the rabbit diced meat. Stir fry over the fire and fry until it is discolored.
Leave the bottom oil in the pot, sauté the onion, and sizzle after a few seconds of fire. Add ginger, garlic, dried chili, pepper, orange peel, turn to medium heat, add green pepper and red pepper pieces, stir fry, add appropriate amount of water, stir fry until the ripening of rabbits, add a large spoonful of cooking wine, A few drops of soy sauce, a little soy sauce, stir well, add some water, add a small spoonful of salt, a teaspoon of pepper powder, a teaspoon of white sugar, stir well, sprinkle with the onion and parsley.
When I fry, the spices such as star anise and cinnamon are useless. It tastes good and has no astringency. You can give more points to the cooking wine. If you can't eat spicy, you can give less dried chili. The time of frying rabbit meat can be slightly longer than that of pork. The key is to mix the raw meat and sesame oil before the rabbit meat is cooked. When fried, it will have a very smooth taste!