Chinese Food
Cold eating rabbit
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Cold eating rabbit, also known as spicy rabbit and spicy rabbit Ding, is a traditional food of Han nationality originated from Zigong and Neijiang areas of Sichuan Province. It belongs to xiaohebang cuisine in terms of Sichuan cuisine classification. It has a history of more than 100 years. Zigong, Neijiang, Fushun and Rongxian areas in Sichuan Province are famous places for raising rabbits in China. There is an ample supply of rabbit meat. People in this area also like to eat rabbit meat very much. There is another feature of enjoying cooking and tasting cold eating rabbit. No matter in the restaurant or at home, cold eating rabbit has no bones. Zigong people pull all bones out together in a special way. This is also cold eating One of the reasons why rabbits are famous.
Cooking ingredients
Cooking Steps
Step1:Prepare materials as shown in the figure.
Step2:Slice garlic and ginger.
Step3:Cut the dried chili into small pieces.
Step4:Wash and dice the rabbit.
Step5:Add some soy sauce, cooking wine, pepper oil and salt to the rabbit meat, mix well and marinate for ten minutes.
Step6:Heat the oil in a hot pot to 80% heat.
Step7:Put in the rabbit and dry it.
Step8:Put ginger and garlic slices into the rabbit's slightly yellowish meat and stir fry them to give the flavor.
Step9:Then add pepper, pepper and star anise and stir fry.
Step10:Stir fry until the rabbit meat is fragrant with pepper and pepper.
Step11:Before cooking, add a tablespoon of chili oil and stir well.
Step12:Spicy and delicious.
Step13:Wine and vegetables.
Step14:Delicious and spicy.
Cooking tips:There are skills in making delicious dishes.
