Dice and clean the rabbit meat, cut the cleaned rabbit meat into thumb-sized dices, and code them with ginger onion, cooking wine and Sichuan salt. Heat vegetable oil to 60% to 70%, put it into rabbit dices, fry the surface moisture, take it out, leave the oil in the pot, and when the dried peppers and prickly ash turn slightly brown, put it into the fried rabbit dices, slaughter 1 rabbit weighing about 3 kg, remove the rabbit skin, head and internal organs, and chop the rabbit meat and bones into 2 cm square rabbit dices. Mix cooking wine, red pepper, pepper, salt, ginger slices, shallots and monosodium glutamate and stir for one hour.
Wash rabbit meat and cut into pieces, cut dried pepper into pieces, cut onion into pieces, and cut ginger into small pieces; Pour the oil into the pot, and then pour in the required condiments (such as dried pepper, pepper, ginger, green onion and orange peel of star anise, etc.). ) put it in the pot and stir fry slowly. Put water in the pot, boil the rabbit meat and blanch for about 2 minutes until the diced meat is completely dispersed and the meat turns white. If you want something older, you can blanch it for half a minute.
Boil a small pot of water. After the water boils, pour the rabbit meat into the boiling water. After a while, quickly pick up the rabbit meat and drain it. 3. Put the fried oil into the pot and add spices. Stir fry slowly for about three minutes. Pay attention to control the oil temperature not to be too high. Then add onion, ginger and garlic, stir-fry over high fire, and quickly pour in rabbit meat. To make a cold rabbit, you must first prepare the following raw materials: fresh rabbit meat, cooking wine, soy sauce, pepper, dried red pepper, onion, ginger, rapeseed oil, chicken essence, sesame seeds and water.