Zigong Cold Eat Rabbit

Name: Zigong Cold Eat Rabbit
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1200g rabbit; 1 teaspoon salt; 4 Sugar; Some sesame; Some star anise; 1 tablespoon Soy sauce; piece ginger; Some garlic; 2 pieces shallot; 4g pepper; 7g Dried chili; 1 tablespoon Cooking Wine; Some Sanna

by Lili is back

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Cold eating rabbit is a special salt dish in Zigong, because Zigong is the salt capital, this dish is the dish that salt workers love to cook and eat after working, and it is passed down to now not only from Zigong, but from Sichuan. People, anyone who loves Sichuan cuisine will order a dish. The first time I ate it at university. One of my classmates was from Zigong. Her mother made cold-eating rabbits and brought them to school to eat together. I can only say that I can’t forget the first time I ate them, but I have never dared Easily try to make it by yourself, for fear of doing it badly, then I checked some information on the Internet yesterday, and I also made a cold rabbit in a decent way.

Zigong Cold Eat Rabbit

1. Add star anise, pepper, sliced ginger, garlic, shallots, and salt to a pot and boil. After boiling, add rabbit meat, cook until five mature, pick up the rabbit meat

2. Ingredients according to the amount of rabbit meat

3. The dried chili should be spicy, cut into sections

4. Drain the rabbit meat and cut into cubes, not too big or too small

5. Sesame seeds can be fried or raw

6. Put the ginger, garlic, and green onions into a frying pan, fry until browned, then pick up and discard. This step is to make the oil in the pan fragrant.