Ingredients: A scraping rabbit.

Why should "cold rabbit" be eaten cold?

"Cold rabbit" has a long history. It was not cold at first and could not be taken away.

It is said that Du Fu, the great poet of the Tang Dynasty, accidentally ate the "spicy rabbit cubes" when he was passing through Zigong. He fell in love with the taste and wanted to take some with him to enjoy slowly on the road, so the locals started making it.

Use high heat to remove more moisture for storage.

Later, when the poet ate it, he found that the "Spicy Rabbit" was more delicious and flavorful when eaten cold than when eaten hot. This delicacy spread from then on, and later it got the name "Cold Rabbit".

Therefore, "cold rabbit" can also be eaten hot, but the cold taste is more delicious and comfortable.

Accessories: 5 slices of ginger, 5 garlic cloves (cut in half), 1 spoon of cooking wine, 50 grams of dried pepper (cut into sections), 2 spoons of dried Sichuan peppercorns (preferably rattan pepper), 1 slice of kaempferol (minced), 2 star anise,

300 grams of vegetable oil.

Sauce: 1 spoon of chicken essence, 1 spoon of MSG, 2 spoons of salt, 2 spoons of sugar.

Method 1. Wash and cut the rabbit into small cubes.

2. Add oil to the pot, heat it up, add diced rabbit and stir-fry.

3. After frying for five minutes, add kaempferol, star anise, ginger, garlic, salt, and cooking wine (high heat) 4. Stir fry for another five minutes (medium heat) and add dried chili peppers and Sichuan peppercorns.

(Change to low heat at this time) 5. Stir-fry until red and bright, add sugar, monosodium glutamate and chicken essence, mix well.

6. Let it cool to get the flavor.