Zigong Cold Eat Rabbit

Name: Zigong Cold Eat Rabbit
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1200g rabbit; 1 teaspoon salt; 1 tablespoon Soy sauce; 1/2 a spoon Vinegar; 2 Tuo ginger; 2 heads garlic; 2 pieces shallot; 4g pepper; 7g Dried chili; 1 tablespoon Cooking Wine

by anankitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Cold Eat Rabbit is a traditional Chinese cuisine from Zigong, Sichuan. It belongs to Xiaohebang cuisine in Sichuan cuisine and has a history of more than 100 years. Zigong in Sichuan is a well-known hometown of rabbits in the country. The supply of rabbit meat is abundant. People in this area also like to eat rabbit meat, especially for cooking and tasting a dish called "Cold Rabbit". Everyone loves to do it. Cold eating rabbit has a characteristic, whether it is cold eating rabbits in the restaurant or at home, there are no bones. Zigong people use a special way to pull all the bones out together, which is one of the reasons why cold eating rabbits are famous.