The boiled rabbit is one of the specialties in Sichuan and a local delicacy. The rabbit after blanching is golden in color, delicious in taste, fresh and tender in meat, and very delicious to eat. So, how to cook hot-skinned rabbits?

First of all, choosing raw materials is the key. A good rabbit should have tender meat, clean bones and no peculiar smell. Rabbits with tender meat and younger age are generally selected, and their meat is tender and delicious.

Secondly, we should master the temperature when making. Cook the meat first, then cut the cooked rabbit meat into thin slices in a large oil pan. The meat made in this way is fragrant and tender, and it tastes particularly good.

Finally, seasoning is also a very important step. Stir-fry with some seasonings such as onion, ginger, black pepper, star anise and aniseed, and then put the rabbit meat in and stir fry together. Add pepper noodles, sugar, soy sauce and other seasonings to taste, stir fry evenly, and serve.

In a word, the key to making boiled rabbits lies in selecting materials, mastering the heat and seasoning. As long as you master these key steps, you can easily make a delicious Sichuan specialty food-Qiangguo Rabbit.