1. First, put the whole rabbit meat into the pot. At the same time, add pepper, star anise, star anise, ginger slices and scallion pieces into the pot, and the rabbit meat will be shaped, and the flavor of spices will also enter the rabbit meat.

2. After the water boils, cook the rabbit meat until it is 9% ripe, take it out, cool it and cut it into diced meat about the size of a finger joint. The meat must be fresh, and the diced meat should not be cut too small, and set aside for use. In addition, prepare pepper, cut dried red pepper into sections, and slice ginger and garlic for later use. For those who like to eat spicy food, pepper and pepper can be prepared more;

3. Put the oil into the pot (the amount should be large), and at the same time put the ginger, scallion, aniseed and pepper into the colander, fry them in the pot until the scallion turns yellow, take them out and pour them out, and then add salt, not too much, because soy sauce will be added later, too much salt will make it salty, and if the taste is not enough, you can add it again, and it will not be salty. Salt must be added to the hot oil before the rabbit meat, so that the oil will not splash when the rabbit meat is eaten later.

4. Then turn the fire to medium heat, pour in the prepared diced rabbit meat, and stir fry quickly until the rabbit meat is basically dehydrated. Add cooking wine, stir-fry twice, then add the prepared Chili section, continue to stir-fry quickly, and stir-fry quickly, otherwise the dried Chili section will be easily burnt. Stir-fry for a few times, immediately add soy sauce and a small amount of sugar until the color becomes golden, and finally add a little vinegar. After smelling the fragrance, turn off the heat.

5. finally, add monosodium glutamate, stir-fry the chicken essence evenly, put it in the pot, and then take it out of the pot and plate it when it is cold.

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Cold-eaten rabbit, also known as spicy rabbit and diced spicy rabbit, is a characteristic traditional food in Sichuan, belonging to Xiaohebang cuisine in Sichuan cuisine classification, and has a history of more than 1 years. Zigong, Fushun and Rongxian in Sichuan are famous rabbit breeding towns in China, and the supply of rabbit meat is abundant. People in this area are also very fond of eating rabbit meat, especially cooking and tasting a dish called "Cold Eating Rabbit", which is cooked by almost every family and loved by everyone.

Reference: Baidu Encyclopedia eats rabbits cold.