Sichuan people have a reputation for eating rabbits, and they can cook an ordinary rabbit in a variety of ways. The pickled rabbit and spicy rabbit head on the streets of Chengdu can only be tasted in glad you came. But when it comes to Zhou Jun's favorite, it is the cold rabbit in Zigong. Zigong cold rabbit, also known as thick cold rabbit and spicy rabbit, is a traditional folk food in Zigong and its Fushun and Rongxian counties, which has a history of more than 1 years. Zigong cold-eaten rabbits have a variety of different tastes, such as spicy pepper flavor, spicy lobster sauce flavor, secret dried tangerine peel flavor, and fresh salt baked flavor.

Cooking method: clean the diced rabbit, cut the clean rabbit meat into diced pieces the size of a thumb, and code them with ginger onion, cooking wine and Sichuan salt. Burn the vegetable oil to 6% to 7% heat, fry it in diced rabbits to dry the surface moisture, take it out, leave the oil in the pot, put the dried chili and pepper granules and fry them to brown and red, then slaughter one rabbit, remove its skin, head and internal organs, and chop the rabbit meat and bones into diced rabbits with a square of two centimeters. Mix the cooking wine, red pepper, pepper, salt, ginger slices, shallots and monosodium glutamate for one hour.

Wash and dice rabbit meat, cut dried chili into sections, cut onion into sections, and cut ginger into small pieces; Pour oil into the pan, and then pour the required condiments (such as dried pepper, pepper, ginger, green onion and orange peel of star anise, etc.) into the pan and stir fry slowly. Rabbits weighing about three pounds use about four ounces. Onion, ginger, garlic, pepper, star anise, aniseed, fragrant fruit, tsaoko, fennel seed, cinnamon, dried tangerine peel, yellow sprinkled with soy sauce and soy sauce, etc., pure rapeseed oil.

Accessories: vegetable oil (about half a catty), salt, white sugar, brown sugar or crystal sugar, cooking wine, soy sauce, garlic (one with multiple petals or about five garlic alone), ginger, dried pepper (the volume is similar to that of rabbit meat), dried pepper, star anise, fennel, fragrant leaves and tsaoko. To make a cold rabbit, the following raw materials should be prepared first: fresh rabbit meat, and fresh grass. Then, the dried chilies are poured in and fried together, and when they smell the fragrance, they can be sprinkled with sesame seeds and eaten. This is the method of making Zigong cold-eaten rabbits.