500 grams of raw rabbits, green bamboo shoots, mushrooms, parsley, celery, watercress, dried peppers,
Pepper, lobster sauce, ginger, garlic, onion, salt, cooking wine, pepper, sugar, fresh soup, essence.
Essence, chicken essence, mash juice, Chili oil, crystal sugar, pine meat powder, water starch, cooked vegetable oil, butter.
Proper amount.
Practice (1) Wash the young rabbits, cut into pieces, put them in a bowl, add salt, cooking wine and pine meat powder.
Mix water starch evenly and let it stand for 15 minutes.
(2) Peel and wash the green bamboo shoots, cut them into large pieces of paper, and remove the roots of the mushrooms and wash them.
Cut into pieces, wash coriander, wash celery, cut into sections, chop watercress, remove stems and seeds from dried pepper,
Cut into sections, peel ginger and garlic, wash them, mash them with a knife, wash the onions, and cut them into sections.
Divide into several sections.
(3) Put the pot on a small fire, boil the vegetable oil and butter into mixed oil, and add it when it is 30% hot.
Douchi is fragrant. Pour into a pot, heat the mixed oil to 40% heat in another pot, and then add watercress and dried Chili.
Stir-fry pepper, ginger, garlic, onion and spices until the color turns red and bubbles. Add fresh soup and flowers.
Boil pepper, salt, cooking wine, pepper, rock sugar and mashed potato juice until boiling, skim the froth with a spoon and put in.
Add mushrooms and green bamboo shoots to boil, then add rabbit meat and slide until cooked, and add monosodium glutamate, chicken essence, Chili oil and even.
Pour evenly into the pot, sprinkle with coriander and celery, take it out with an alcohol stove, and eat it after boiling.
It is characterized by bright red color, fresh taste and rich fragrance.