Cold Rabbit

Name: Cold Rabbit
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g rabbit; 1 tablespoon Soy sauce; 50g Dried chili; 3 slices Bay leaf; 10g Fennel; 2 pcs Angelica dahurica; 1 piece bandits; 1 piece Tsaoko; 1 Cinnamon; 1 tablespoon Sugar; 1 tablespoon Vinegar; 1 tablespoon Cooking Wine

by Caohai (from Tencent.)

4.6 (1)

Favorite

25

Difficulty

Easy

Time

15m

Serving

2

Cold rabbit is the most home-cooked dish here. It tastes spicy and delicious, served with rice and wine as an appetizer. It is also a snack that you will bring when you travel there. Rabbit meat is cosmetic.

Cold Rabbit

1. Bunny picks up small pieces and prepares ingredients

2. Pour the rabbit meat into the pan until the oil is 50% hot

3. Stir-fry on low heat until the rabbit meat is dry

4. Add chili and fragrant leaves and stir fry until fragrant

5. Stir fry with soy sauce and cooking wine

6. Stir-fried dry fragrant

7. Finally, add a bowl of sweet and sour water to cook the flavorful soup, and then add some chicken essence to the pot.

Tips:
Cut the rabbit meat into small pieces and fry it slowly over a low fire. If you like to eat it tender, you can not fry it so dry. If you like it dry, fry it more and add sweet and sour sauce to taste.