It’s almost New Year’s, and I’ll learn a few or rivers or lakes or elegant or fresh dishes. Let’s show it to everyone during the New Year’s Eve. This time it is recommended to be the best of the rivers and lakes: peppers and dried rabbits. Recommended reason: short cooking time, spicy taste, hot and cold food, suitable for serving as a cross-drink.
Wash the rabbit legs, cut into small pieces, grab half a spoonful of salt, pour 1 tablespoon of cooking wine, cover with chopped green onion, ginger and minced garlic, stir well, marinate for 1 hour.
Wash the peppers and cut them into small pieces.
Heat the pan well, pour in the oil, add the dried chili and peppercorns to the sauté
Then turn into a big fire, pour in the marinated rabbit pieces, add 1 tablespoon of cooking wine, then continue to stir fry until the rabbit meat is fried
Then pour 2 tablespoons soy sauce, 1 tablespoon soy sauce and 1 teaspoon of white sugar, stir and evenly color the rabbit meat.
Pour the pepper and fry with the rabbit until the pepper becomes soft