eat rabbits cold. It is especially suitable for eating when it is cold. It is also very suitable for this game season. Rabbit meat is very thin and has a low fat content, so it won't feel greasy or heavy when watching football at night. Eating rabbits cold refers to frying rabbit meat and letting it cool before eating, because rabbit meat lacks fat and is difficult to taste. The process of frying and cooling is actually to let rabbit meat slowly absorb the flavor of seasoning, which is also very suitable for the season when it is hot and has no appetite. The bright red rabbit meat is served with a cold beer, and the excitement of pepper and pepper makes people want to stop.

▼ It's useless to sprout again. You have to eat

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ingredients

1 grams of rabbit meat, a piece of ginger, a whole piece of garlic, a handful of shallots, a piece of Beijing onion, 15 grams of dried peppers, 4 grams of green peppers and 1 grams of dried tangerine peel. 1/2 teaspoon of white pepper, 3g of oil, 2 teaspoons of sugar and a handful of white sesame seeds

1. Chop rabbit meat into small pieces about 2cm square, wash the residual blood and drain

2. Slice ginger; Cut the Beijing onion into sections; Peel garlic for later use

3. Add salt, soy sauce, cooking wine, sugar, ginger slices, garlic cloves, onion segments, dried tangerine peel, star anise, cinnamon, fragrant leaves, kaempferia kaempferia and a little corn starch, stir well, and then marinate for about 1-2 hours

4. Soak dried peppers in water and cut them into small pieces

5. Add oil in an oil pan and cool the oil. Medium heat until the meat on the surface of the rabbit meat curdles, then stir-fry until the soup becomes slightly clear

7. Add the dried pepper and stir-fry for 5-8 minutes until the water evaporates

8. Put the rabbit meat aside, sprinkle the green pepper and white sesame seeds in the oil pan, stir well after the hot oil is fragrant, and turn off the fire

9. Sprinkle the pepper and stir well, and enjoy after it is completely cooled.

Tips

1. Stir-fried rabbit meat will shrink, so don't cut it too small;

2. Kaempferia galanga L. is dried. Adding tangerine peel and Kaempferia galanga L. can not only remove fishy smell, but also make rabbit meat fragrant.

3. A small amount of corn starch can avoid excessive water loss of rabbit meat during frying and make the meat fresh and tender;

4. Soaking dried peppers in water in advance can prevent them from being burnt;

5. When frying rabbit meat, the amount of oil should not be too small. Take this recipe as a reference, and the amount of oil is 3g as the minimum;

6. if you can't accept rabbit meat, you can replace it with chicken or beef.

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