Chinese Food
Cold eating rabbit
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No matter where you go, life is always full of the flavor of hometown. When I first came to Chengdu, I was busy with my work. The shared house didn't have its own independent kitchen. It was the normal life to eat at will. My mother always fried the rabbit so cold. I took it to Chengdu in a vacuum package. When there is no time to cook. When a friend comes to visit. Unpack a bag of cold rabbit. The dim table will have a taste. In ten years, we finally have a balance between work and life. It's the achievement of new skills to stir fry and eat rabbits. It's also the inheritance of the taste of home.
Cooking ingredients
Cooking Steps
Step1:Option 2~ Two point three If you kill a rabbit, you must kill it. Kill it now. Kill it now. Frozen rabbit will affect the taste very much One point five A centimeter of diced rabbit.
Step2:Add salt and liquor to taste for 15 minutes, then wash with clear water. The purpose is to remove blood and smel
Step3:Put the oil in the cold pot. When the oil temperature is 70% hot, stir fry the rabbit meat. When the rabbit meat changes color, put in the mash, star anise, bulk and salt. The fire should not be too big. Stir fry until the water is collected. The oil becomes clear from turbidity.
Step4:Add ginger slices. Soy sauce (not raw or old soy sauce. It's soy sauce. I use Zigong tianche soy sauce). A little vinegar. No sour taste.
Step5:Add dried sea pepper. Sea pepper can be soaked in boiling water in advance. One is to increase the water content to avoid frying. The other is to make it cleaner. But it must be dried. Otherwise, it will have the taste of pickled sea pepper if it is put for two more days. Finally, according to the taste of seasoning. Salt. MSG. Chicken essence. Sugar.
Step6:Pendulu
Step7:Packagin
Step8:Delicious sharin
Cooking tips:You need more oil. You have skills to cook small dishes.
