Heat the oil pan, place the ginger slices, green onion segments, star anise and peppercorns in a colander and fry. When the green onion segments are fried until yellow, discard all the ingredients in the colander. Stir-fry until all moisture on the surface of the rabbit meat dries up, add cooking wine, dried chili segments, soy sauce, a small amount of rock sugar, and continue stir-frying. Zigong cold rabbit, also known as strong-flavor cold rabbit and spicy rabbit, is a traditional folk delicacy in Zigong and Fushun and Rong counties. It has a history of more than a hundred years. Zigong Cold Rabbit has many different flavors such as spicy pepper flavor, spicy black bean flavor, secret tangerine peel flavor, and fresh salt-baked flavor.

Clean and wash the diced rabbit, remove the rabbit meat and chop it into thumb-sized dices, add ginger, green onions, cooking wine, and Sichuan salt to taste; heat the vegetable oil until it is 60 to 70% hot, and add the diced rabbit. Remove the moisture from the surface after frying. Leave oil in the pot. Add dried chili knots and peppercorns and stir-fry until they turn brown. Then add the fried rabbit cubes. Slaughter a rabbit of about three kilograms and remove the skin and head. , wash the internal organs, chop the rabbit meat with the bones into 2 cm square rabbit dices. Add appropriate amounts of cooking wine, red peppercorns, pepper, salt, ginger slices, green onions and MSG and marinate for one hour.

Wash and dice the rabbit meat, cut the dried chilies into sections, cut the green onions into sections, and cut the old ginger into small pieces; pour oil into the pot, and then add the required condiments (such as: dried chilies, Sichuan peppercorns, old ginger) Add ginger, scallions, star anise, orange peel, etc.) into the pot and stir-fry over low heat. Put water in the pot, bring it to a boil, and blanch the rabbit meat in the water for about 2 minutes until the diced meat is completely spread out and the meat turns white. If you want to eat it older, you can blanch it for half a minute more.

Boil a small pot of water. When the water boils, pour the rabbit meat into the boiling water. After a while, quickly remove the rabbit meat and filter the water. 3. Add the fried oil to the pot, add the spices, and simmer over low heat for about three minutes. Pay attention to control the oil temperature not to be too high. Then add onions, ginger, and garlic, stir over high heat until fragrant, and quickly pour in the rabbit meat. To make cold rabbit, you must first prepare the following ingredients: fresh rabbit meat, cooking wine, soy sauce, Sichuan peppercorns, dried red pepper segments, green onions, ginger, rapeseed oil, chicken essence, sesame seeds, and water.