Chinese Food
Cold eating rabbit
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Every family in Zigong has a tradition of eating cold rabbits. It's a must to eat cold rabbits when traveling far. It has become a custom. Its flavor inherits the Sichuan characteristic taste of hemp, spicy, fresh and fragrant. It's full of praise. The aftertaste of that mouthful is even more memorable. At the same time, rabbit meat is tender, delicious, nutritious, digestible, and has health care function. It has the characteristics of high protein, high lysine, high lecithin and high digestibility, low fat, low cholesterol, low urea acid and low calorie.
Cooking ingredients
Cooking Steps
Step1:Diced rabbit meat (when you buy it in the market, you can ask the seller to cut it down). Clean it with wate
Step2:Marinate with ginger, garlic, onion and cooking wine for 15 minute
Step3:The oil pot is hot (it's better to fry it with rapeseed oil. It's more fragrant. When the oil temperature is lower, pour in the seasoning. The oil temperature is too high and easy to paste). Pour in the spices such as ginger, garlic, pepper, star anise, clove, etc. and stir fry the rabbit meat. The rabbit meat contains more water. Stir for more time. Fry the water dry. The degree of dryness and wetness depends on your preference.
Step4:Stir fry the rabbit meat for about 10 minutes. Put the old soy sauce, sugar and salt in it. It's to stir fry the taste into the meat and bone earlier. Put a little salt at this time. When you start the pot, put it again as the case may be, so as not to be too salty. It's not suitable to have too much old soy sauce. It's mainly used to improve the color. There's also a smell of old soy sauce. Too much is salty.
Step5:Stir fry to the degree you want. Pour in the tangerine peel, monosodium glutamate, dried pepper and pepper. Stir fry for a few minutes.
Step6:You can add sesame in the end. I forgot to add it
Cooking tips:Every pepper in the pepper section is determined according to personal taste. There are skills in making dishes at will.
