Sichuanese like to eat rabbit meat and do many things. As the joke says, every rabbit will be chopped, and no rabbit can leave Sichuan alive. In the past, Chengdu people also ate rabbits, but the way to eat them was relatively simple, usually smoked, marinated and cold. As we all know, the grassy smell of rabbit meat is particularly heavy, and it is especially important to remove the fishy smell when rabbit meat is used as a cold salad. Deodorization cannot be achieved by adding more ginger, onion, garlic and soy sauce red oil. A secret sauce-Douchi sauce was used in the middle. Only using lobster sauce can inhibit the grassy smell of rabbit meat. At the same time, after using lobster sauce, the thick sauce is easier to wrap the diced rabbit, making it more delicious. Therefore, one of the secrets of cold diced rabbit is to have lobster sauce. The cold diced rabbit sold outside will add a lot of diced onion and crispy peanuts, which is both beautiful and heavy. You can eat at home, with or without it.

1, Douchi (preferably Yongchuan Douchi) is chopped into fine powder, and ginger and garlic are minced.

2. Add salad oil to the wok, heat it to 40% over medium fire, add the minced lobster sauce, hot sauce, Jiang Mo and minced garlic, stir-fry until fragrant, cook fresh meat soup, add 1g salt and 3g white sugar to taste, stir-fry until fragrant over medium fire, and then scoop it into the wok and let it stand for about 6 hours, thus obtaining the lobster sauce.

3. Wash the fresh peeled rabbit with flowing water and let it bleed out; Stir the soup pot with water until it is 7 minutes full, add rabbit meat, ginger slices, onion segments and salt (20g), bring to a boil with strong fire, simmer for about 30 minutes, then remove the whole pot from the fire, keep the rabbit meat soaked in the soup, and let it cool.

4. Cut the cooled rabbit meat into cubes of 1.5cm and the onion into cubes of 1cm.

5. Take 50g of lobster sauce, season it with white sugar, soy sauce, sesame oil and red oil, add diced rabbit meat, chopped green onion and crispy peanuts, mix well and put it on a plate, and decorate it with chopped green onion.

Douchi sauce should be allowed to stand for at least 6 hours before use to blend various flavors, so that the cooked Douchi will have a rich and layered aroma. 2. Douchi sauce is mainly Douchi and Chili sauce. The main ingredients of hot sauce are peppers and spices, so if there is no hot sauce, you can use chopped Pixian watercress instead. 3. The second secret of cold diced rabbit is that the rabbit meat should be fresh and tender, and cook the meat is the key. First of all, rabbit meat should be brewed with water before cooking to remove blood stains and fishy smell. At the same time, the rabbit meat that can be cooked is whiter. The second is to simmer on a small fire. Soak it in the soup after cooking, and don't hurry up, so the rabbit meat cooked by a small fire will be tender.