Cold Rabbit

Name: Cold Rabbit
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g rabbit; 50g Dried chili; 20g ginger; 30g Green onions; 8g pepper; 4 capsules star anise; 20g Cooking Wine; 5g Refined salt; 10g Soy sauce; 3g Balsamic vinegar; Some Cooking oil

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

5m

Serving

3

Zigong is the hometown of rabbits. There are many ways to eat rabbit meat, such as dry pot rabbit, fresh pot rabbit, soup pot rabbit, diving rabbit, dipping rabbit, corn rabbit, cold rabbit...
One of the most famous is cold eating rabbits. Eating rabbit cold is actually spicy rabbit cubes, which is a spicy flavor type, and there is also a method of adding tangerine peel. In addition to rabbit meat, you can also use beef, even chicken, duck, fish, bullfrog, etc. to make it. However, rabbit meat has high protein content, but lower fat and cholesterol content than all meats, so it is known as the "vegetarian of meat". The use of rabbit meat not only satisfies the desire of delicious mouths to eat meat, but also does not need to have it. The risk of gaining weight is really the best choice.

Cold Rabbit

1. Try to use fresh rabbit meat, the taste of frozen rabbit meat is still worse

2. The most conspicuous is the red dried chili. The dried chili should be cut into small pieces and the seeds should not be removed as much as possible.

3. Add half of the sliced ginger, green onions, pepper, star anise, cooking wine in the water, boil it, add the whole rabbit meat to the water

4. Boiled rabbit meat is boneless and cut into 1.5cm cubes

5. Pour oil in the pot, add sliced ginger, green onion, pepper, star anise, and fry it on low heat to get the fragrance. Remove the spices.

6. Stir-fry the rabbit meat, add a little salt, and fry the rabbit meat with water vapor

7. Cook in a little cooking wine, add the chili section, and stir fry for a fragrance. Rinse the dried chili section with clean water before putting it in the pot. One is to remove the mud and sand, and the other is to make the chili section slightly moist. It is not easy to fry when stir-frying.

8. Add appropriate amount of sugar, add soy sauce to color, stir fry evenly

9. Turn off the heat and cook in a little vinegar, stir-fry evenly, then put it in a pan.

Tips:
1. Remove the fat in the abdominal cavity when cleaning rabbit meat;
2. Fry the dried chili for a longer time, the spicy taste will be heavier;
3. For those who like spicy and heavy flavors, add some peppercorns and stir fry together when adding dried chilies;
4. The rabbit meat needs to be fried and dried with water vapor to be dry and fragrant.