Homemade recipe for eating cold rabbit in Zigong
Overview
Cold-eating rabbit, also known as spicy rabbit or spicy rabbit, is a traditional Han cuisine originating from the Zigong area of Sichuan. It belongs to Xiaohebang cuisine in the classification of Sichuan cuisine and has a history of more than a hundred years.
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Ingredients
Steps
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Required ingredients: dried chili peppers, sugar, spices, peppercorns, sesame seeds, soy sauce, cooking wine, etc.
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Wash and dice the rabbit meat, cut the dried chilies into sections, cut the green onions into sections, and cut the old ginger into small slices; pour oil into the pot, then add the required condiments (such as dried chili peppers, peppercorns, old ginger, green onions, star anise and orange peel, etc.) into the pot and stir-fry over low heat.
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When the aroma becomes fragrant, turn up the heat and add the rabbit meat, and continue to stir-fry for five minutes.
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After five minutes, pour in the cooking wine.
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Stir-fry until the meat turns golden brown, turn down the heat and add soy sauce to adjust the color.
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Then pour in sugar to make it fresh.
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After adding salt to taste, stir-fry until the rabbit meat is flavorful and the meat shrinks.
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After about 30 hours, when the color of the rabbit meat becomes darker and the meat is tight and has no moisture, add white sesame seeds and stir-fry evenly, take it out of the pan, and let it cool before eating.
