Cold-eating rabbit is a famous dish of Yanbang cuisine in Zigong, Sichuan, and is popular in Zigong and Neijiang areas.
Cold rabbit is also called spicy rabbit or spicy rabbit.
Its flavor characteristics are bright red color, spicy and dry aroma, and mellow taste. It is one of the classic dishes that can be served with wine or as a casual snack.
Rabbit eaten cold is also a typical fried dish in Sichuan cuisine. Its preparation and flavor are similar to diced rabbit with tangerine peel.
The cooking method is: clean and wash the diced rabbit, cut the rabbit meat 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, add the diced rabbit and fry it dry.
Remove the moisture from the surface, leave oil in the pot, add dried chili knots and peppercorns and stir-fry until they turn brown, then add the fried rabbit cubes, add Sichuan salt, sugar, and five-spice powder, and stir-fry over low heat until the rabbit meat is crispy.
When fragrant, add a small amount of fresh soup, continue to cook until the rabbit meat is soft and the juice is reduced, add MSG and sesame oil and stir-fry evenly, then remove from the pot and let it cool before placing on a plate.
Ingredients: 350 grams of clean rabbit meat, 20 grams of dried chili sections, 5 grams of Sichuan peppercorns, 10 grams of cooking wine, 5 grams of refined salt, 20 grams of sugar, 2 grams of MSG, 15 grams of ginger, 20 grams of green onion sections, 10 grams of sesame oil, 1000 refined oil
grams (actual consumption: 50 grams), 300 grams of fresh soup.
Cooking: 1. Cut the rabbit meat into finger-sized cubes, marinate with cooking wine, salt, ginger (beat into pieces), green onion sections for 15 minutes.
2. Heat the refined oil in the pot until it is 60% hot, add the rabbit meat and fry until the water is slightly dry and take it out.
Leave a little oil in the pot, add dried chili knots and peppercorns and stir-fry them until they turn brown, then add the fried rabbit cubes, add Sichuan salt, sugar and five-spice powder and stir-fry until combined, then add fresh soup and cook over medium-low heat until the rabbit meat is cooked.
When soft and juicy, add MSG and sesame oil and stir-fry until evenly distributed. Wait for the rabbit to cool before serving.
You can also add cooked sesame seeds and fermented glutinous rice juice during cooking for a better flavor.