1. Dice the rabbit meat, which is about the size of your thumb nail. Cut the green onion into sections, soak the sea pepper into sections, slice the ginger, and peel off the garlic.
2. Use clean water to wash away the blood of the rabbit (if you have enough time, you can put a little salt in it)
3. After boiling the water, remove the blood, pick up and drain the water for later use
4. This step is very important. If you use rapeseed oil, you must fry until it is cooked, otherwise it will smell of raw oil. After frying, turn off the heat and let it cool down, otherwise it will be easy to cook at this time. Deep-fried meat.
5. Fry it in a frying pan until the surface is golden and the meat is dry.
6. Remove and put the excess oil in the pot into a bowl for later use.
7. Add ginger and garlic, soak sea pepper and stir fry until fragrant.
8. Add spices other than star anise and stir fry twice.
9. Add water and simmer for about ten minutes. I like to have more water and slowly boil out the taste of the ingredients. If you have tangerine peels at home, you can also add a little tangerine peel.
10. Put anise
11. crystal sugar.
12. After ten minutes, pour in the fried rabbit cubes and continue to boil until the water is drained.
13. After draining the water, add a little vinegar, about a spoonful
14. salt
15. Dried sea pepper
16. Pour in the oil that has been popped before.
17. Add scallions
18. Add sea pepper noodles
19. Sprinkle with sesame seeds
20. Finally, stir fry a few times and get out of the pot.
21. Let it cool after you start the pot. Don’t feel a lot of oil at this time. Our cold-eating rabbits in Da Zigong are very fierce. If you let it cool, it’s almost no oil.
Tips:The right amount in the ingredients means that you can add more pepper and sea pepper if you eat spicy food. If you can’t eat spicy food, you can go to the dry goods store to buy non-spicy peppers. If this still feels spicy, it is recommended to give up. The essence of cold rabbit is chili.
In addition, I don't like chicken essence and MSG, so there are no steps. If you like, you can add a little chicken essence and MSG when you start the pot.
I only know that star anise can't be fried in high-temperature oil. I don't know if I have ever experienced Baidu. You can Baidu it. If not, just start with the star anise.
Don’t be discouraged if you are unsuccessful in the end. Do it again next time. After all, practice makes perfect. Slowly explore it by yourself. I also fry a lot of rabbits before frying it. Old folks in Zigong don’t get into Huang Ha. 😄😄😄
