The authentic way to eat rabbit cold is in Sichuan: Chop the rabbit into pieces and make them as small as possible.

Add 1.5 tablespoons of dark soy sauce, 1.5 tablespoons of white wine, and a little salt into the chopped rabbit, stir evenly, massage for one minute, and marinate for half an hour to let the rabbit absorb the flavor.

Cut Sichuan peppercorns and chilies into sections, cut garlic and ginger into shreds and set aside.

Fry sesame seeds.

spices.

Put oil in the pot, turn the marinated rabbit upside down, fry the water inside, and fry until golden brown, take it out and set aside.

Heat 50% oil in a pot, add dried chili pepper, Sichuan peppercorns, ginger, garlic, and spices and stir-fry until fragrant.

Add the rabbit and fry for two minutes. Pour in the remaining white wine, dark soy sauce, sugar, and salt (add salt according to your own taste) and fry for three minutes.

Add chicken essence, turn off the heat, add sesame seeds and stir-fry.