Cold Rabbit

Name: Cold Rabbit
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties rabbit; Some chili; Some salt; Some pepper; Some ginger; Some star anise; Some Shanna; Some Soy sauce; Some Vinegar; Some crystal sugar; Some Chicken Essence; Some Green onions

by Tong Gago

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sichuan Zigong cuisine is also called salt gang cuisine. It has the reputation of "eat in Sichuan, taste in Zigong". Sichuan eats more than 200 million rabbits each year, accounting for 70% of the country's total consumption. Eat rabbit cold, a well-known delicacy in Zigong, almost every household can make it, and each has its own taste. Today, I will share my family's practice.

Cold Rabbit

1. Boil the rabbit in the pot for 3 minutes, remove the blood, drain the water and set aside

2. Pour oil into the pan, add ginger, star anise, sana, and pepper to fry the oil to create a fragrance

3. Pour the rabbit and stir fry

4. Pour the green onions and stir fry

5. Add a spoonful of salt and stir fry

6. Pour in the right amount of soy sauce

7. Continue to stir fry, let the rabbit taste

8. Pour a small amount of vinegar

9. Add two spoons of chicken bouillon and stir well

10. Add rock sugar, stir fry to melt the rock sugar

11. Pour the peppers into the pot, together with the water for soaking the peppers

12. Continue to stir fry

13. Drain the water and add a small amount of light soy sauce according to the taste and taste

14. Delicious presentation

Tips:
The size of the rabbit is about 2 kg, and the meat is more tender.
Peppers increase or decrease according to their own taste. Not everyone can adapt to the abnormal spicyness of Zigong dishes, so soak a bowl of water in advance.