Chinese Food
Cold eating rabbit
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Cold eating rabbit originated in Zigong, Sichuan Province. It belongs to the small river sect of Sichuan cuisine. This dish is hot and cold. It's spicy and sweet. It's very suitable for wine, leisure snacks, picnic parties, etc. It's also very simple
Cooking ingredients
Cooking Steps
Step1:Cut rabbit meat into thumb sized dices, yard salt and cooking wine for about 10 minute
Step2:Blanch under cold water. Be sure to keep cold water. I think there are hot water or hot oil on the Internet. Try it if you don't believe it.
Step3:Put the dried peppers in another pot and cook. Cover it. Cook for about half an hour. When the dried peppers are soft, remove them and cool them. Chop them. The sea pepper treated in this way is more delicious.
Step4:Don't chop too fine. That's fine
Step5:Don't make a fire when boiling rabbit meat. Remove the blood foam.
Step6:Clean after fishin
Step7:Pour oil into the pot. Don't let it be too little. It's suitable to submerge 2 / 3 of the rabbit's oil.
Step8:Stir fry the rabbit. The rabbit begins to add ginger and garlic when it contract
Step9:Then add peppe
Step10:Add pepper and stir fry for 3 minute
Step11:Add spic
Step12:Add peppe
Step13:Add white sugar. White sugar is added according to the taste. I like to eat more sweet. There are two kinds of white sugar added, and some don't like to eat sweet. Add about 10 grams. Its effect is mild and spicy. Increase aftertaste. This is not easy to quantify. Add a little vinegar. Just cover the bottle. This can also increase the aftertaste. But it can't eat acid. Add a small amount of salt. 5g, 10g. Put MSG and chicken essence at this time. Then add 100g water. It's very important to add water. Because salt and monosodium glutamate can't be dissolved in oil. Adding water can make the ingredients dissolve better and attach to rabbit meat. I don't think five scents are enough. Add a little more five scents. It will be bitter if you add more. 23 G. The water is slowly dried up by a small fir
Step14:It's a success. Don't hurry to start cooking. Since this dish is called cold food, let's cool it in the pot and pour sesame oil on it. Or we can sprinkle sesame seeds and soak it all night
Cooking tips:Although there are many steps, in fact, I speak in detail. This dish is not complicated, but the selection of materials cannot be sloppy. I use Shizhu red, which is produced in Chongqing. It has both hot and fragrant colors. The second one is Indian red. Guizhou Chaotian pepper and Vietnam pepper are the second. The spicy taste is slightly lighter than the fragrance and the color is the second. As for the new generation of Henan, bullet head and Sichuan erjingtiao, these varieties have the fragrance but lack the spicy taste. It can be satisfied without spicy areas. As for pepper, I use Maowen's Dahongpao. The taste skeleton of this dish is mainly composed of Ma, spicy, sweet, fragrant and salty. There are skills in making delicious dishes.
