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The house is full of fragrance - tender taro hot pot rabbit at The house is full of fragrance - tender taro hot pot rabbit – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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The house is full of fragrance - tender taro hot pot rabbit

Rabbit up to 8 hours of pickling, extremely tender, rabbit must be pickled enough time will be particularly tender, if the time is not enough, you can marinate someone one night in advance to pick a special mouth, this kind of bones will not be eaten, today for the first time to eat rabbit rabbit meat This hot pot base belongs to the kind that is fragrant but not spicy, plus the other ingredients I use are pickled peppers, bean paste and millet spicy, Erjingtiao is also a variety that is not spicy at all, so the finished product is particularly fragrant but not particularly spicy, at least I myself feel that it is not spicy at all, Students who like to eat rabbits can try it, due to the use of hot pot base, the temperature will solidify when it is slightly lower, and it is recommended to put a cassette stove under the pot to cook and eat slowly

The house is full of fragrance - tender taro hot pot rabbit

Ingredients

Marinatedrabbitmeat(alldosagesweighed)
Ginger 2 slicesdiced
shallotswhite 2 cutintopieces
Garlic aclovediced
Rabbit half/1.37 kg
Salt 2 g
Sweetpotatostarch 18 g
Cookingwine/whitewine 28 g
Ingredients
Cornoil Smallhalfpot
Ginger Asmallpiecediced
Garlic 5 clovesdiced
Onion 1/2
Sichuanpepper Asmallhandfulofabout30 grains
Pickledpepper 4
Beanpaste 1 tablespoon
Hotpotbase(brandname) 150-200 g
Mash 1 tablespoon
Mashjuice 40 ml
Salt 3 g
Milletspicy 5
Erjingtiao 3
shallot 2
Coriander 1-2
Taro 1 pound

Cooking Instructions

  1. After washing the rabbit 3 times and draining the water, put in all the ingredients of the marinated rabbit meat part

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  2. Mix well, seal and refrigerate for 7-8 hours

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  3. All the ingredients are as shown in the picture: Cut the ginger and garlic into cubes, cut the onion into small pieces, pickled pepper, millet spicy, cut the two wattle strips, chop the hot pot base, and cut the shallots and coriander into sections

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  4. Cut the taro hob into cubes

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  5. Pour corn oil into the wok and heat it over medium heat until it is 6 hot, and pour in the rabbit that has been marinated in advance (stir it before pouring the rabbit, and the water will be separated after a long time of marinating)

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  6. Drain and remove after just discoloration

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  7. Leave the remaining oil in the pan and add the garlic, ginger, onion and peppercorns over medium heat and sauté until fragrant

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  8. Then add a tablespoon of bean paste and chopped pickled peppers, and continue to stir-fry over medium heat until fragrant

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  9. Add the sliced hot pot base and stir-fry

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  10. Then add a tablespoon of the mash

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  11. 35-40ml mash juice, stir-fry over medium heat

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  12. Over medium heat, add the rabbit meat and stir-fry well

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  13. Add the taro, reduce the heat and stir-fry well

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  14. Add 3g of salt

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  15. Stir-fry well

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  16. Add boiling water to cover all the ingredients, cover the pot after boiling, turn to medium-low heat and boil for 20-25 minutes, stir-fry about 3 times halfway to prevent the pan from sticking

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  17. Just boil the taro until it's as soft as the video

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  18. Then add millet spicy, two vitex strips and shallots and coriander segments and stir-fry well

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