【Sichuan】Zigong Cold Rabbit

Overview

Sichuan Zigong cuisine is also called Yanbang cuisine. It has the reputation of being eaten in Sichuan and tasting in Zigong. This shows the status of Zigong cuisine in Sichuan cuisine. Cold rabbit is a well-known delicacy in Zigong. Almost every household in Zigong makes it, and each family has its own taste. During the Spring Festival, every family’s cold dishes must include cold rabbit. I have been a picky eater since I was a child. When I was visiting relatives when I was a child, the taste of some dishes did not suit my taste. However, cold rabbit is my favorite. When I was in college, my mother was afraid that the school food was not good and I was not used to it. Before school started, she always cooked a lot of cold rabbit for me. She vacuumed the bags and brought them to school to improve the food. Therefore, I have a special affection for this dish, which has always existed in my taste memory. Zigong cuisine is considered to be the spiciest among Sichuan cuisines, and its characteristics can only be described in three words: fragrant, spicy, and fresh. Zigong cuisine is rich in aroma, satisfyingly spicy, and authentically fresh. Zigong's spicy food is different from Chongqing's spicy food. What's more outstanding is that it's fresh and spicy. When a plate of dishes is brought to the table, the first thing that catches the eye is the chili pepper. No matter it is so spicy that it makes you cry or numbs your heart, the flavor remains the same. Eating rabbit cold means that the more you eat it, the spicier it becomes. The spicier it is, the more you want to eat it. After coming to Chengdu for many years, my taste has changed, and it is not as spicy as before. Therefore, the cold rabbit recipe shared today is at the medium spicy level. Of course, if you are a big fan of chili peppers and like it to be super spicy, you can double the amount.

Tags

• hot dishes
• sichuan cuisine
• chicken essence
• cooking wine
• dried chili pepper
• oil
• rabbit
• red soy sauce
• rock sugar
• shannai
• star anise
• vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Choose a rabbit of moderate size, preferably a rabbit of about 2 pounds. Boil the rabbit for 3 minutes to remove blood, drain and set aside.

   

2. 2 Pour oil into the pot. When the oil is boiling, add ginger, star anise, kaempferol, and peppercorns and stir-fry until fragrant.

   

3. 3 Add rabbit meat and stir-fry.

   

4. 4 Pour in the cooking wine and stir-fry.

   

5. 5 Pour in 2 tablespoons of salt and stir-fry.

   

6. 6 Pour in the red soy sauce and increase it later according to taste.

   

7. 7 Pour in rock sugar and stir-fry.

   

8. 8 Pour in enough cold water to cover the rabbit meat.

   

9. 9 Add appropriate amount of chicken essence.

   

10. 10 Add a bowl of dried chili segments. If you like it particularly spicy, you can add another bowl of chili.

    

11. 11 Add a small amount of vinegar, taste it at this time, and then add an appropriate amount of red soy sauce.

    

12. 12 Slowly remove the water and allow the chili to absorb its flavor.

    

13. 13 It'll be ready to go as soon as it's on the table, and it's indispensable for New Year's Eve dinner.

    

14. 14 Once you have eaten it, you will never forget the taste.