Zigong cold rabbit is a traditional food in Sichuan. In Zigong, Sichuan, almost every family will make Zigong cold rabbit. Rabbit meat is rich in vitamins, high in nutrition and low in calories, which is beneficial to human digestion and absorption. Cold eating rabbits is spicy and fragrant, especially chewy, and the ingredients inside are also very delicious. Eating rabbits cold needs to master the right heat. When the oil is hot, we should add oil and spices to stir-fry, then add rabbit meat, add some basic seasonings, add dried peppers, stir-fry for a few minutes, turn off the heat, and when it cools down, there will be a delicious cold rabbit. Fully prepare auxiliary materials and prepare for cooking. Before making cold-eaten rabbits, we must prepare appropriate materials. Sufficient materials make the cold rabbit more delicious. The specific materials are: the meat of a rabbit, oil with the same volume as the rabbit meat, and dried peppers with the same volume as the rabbit meat. Pay attention to peppers, and use half spicy and half not spicy. Prepare appropriate cooking wine, star anise, pepper, green onion, salt, garlic, pepper noodles, rock sugar, dried tangerine peel and other accessories. Only after the materials are fully prepared can we make a really delicious cold rabbit.

When preparing materials, we can make a list of the materials we need first, and then make preparations one by one, so that we will not easily forget to prepare all the materials and enjoy the delicious food better.

Pay attention to the proportion of ingredients to make the cold rabbit more delicious. In order to make a truly authentic Zigong cold rabbit, we must pay attention to the proportion of ingredients. When the proportion of ingredients is correct, it can make its taste more authentic. When preparing rabbit meat, oil and pepper, we should prepare the same volume. For some auxiliary materials, we should try to use them a few times, and we should dare to try them for the small partners who started as cold rabbits. We can use a spoon to make a certain amount of our auxiliary materials, and estimate the amount of auxiliary materials we use this time. If the taste is too heavy or too light, correct it next time.

Adopt the correct cooking method to make the cold rabbit more authentic. First of all, we have to cut the rabbit meat into small dices of the same size. Add cooking wine and marinate for about an hour. Secondly, we need to add a proper amount of oil, wait for the oil to heat up, then add onion, ginger, garlic and other accessories. Thirdly, we can add dried peppers, etc., stir-fry the peppers and then add rabbit meat, and finally stir-fry them repeatedly. When the rabbit is basically out of water, pick it up and let it cool. In fact, the steps are very simple, but we usually look at them and will abandon them as soon as we do it. Therefore, we should take practical actions to eat rabbits cold, and we should really try to practice the practice of eating rabbits cold. You will get the taste you want.

There are three points to pay attention to when making cold rabbits: 1. When making cold rabbits, put more oil, not less, because rabbit meat is very oil-absorbing. If there is too little oil, the meat will look dry and tasteless.

2. Stir-fry rabbit meat repeatedly. Cold eating rabbits is mainly about grasping the heat and the time of stir-frying. We can't reduce the stir-frying of cold eating rabbits because we are too troublesome. In the process of making cold-eaten rabbits, we should stir-fry them repeatedly and quickly to make the rabbit meat taste better.

3, the pepper should be half spicy and half not spicy, so that the cold rabbit will not be too spicy and will not have Sichuan characteristics.

The finished product of cold eating rabbits is golden and transparent at first glance, and it is very delicious and delicious when eaten in one bite, which makes people linger.