Half a rabbit

One or two dried millet peppers

Sichuan pepper

cooking wine

Ginger and garlic

soy

Three octagons

Salt, monosodium glutamate, sugar

Zigong cold eating rabbits (authentic) practice?

Slaughter the rabbit to the size of thumb, add salt, cooking wine and ginger slices and marinate for 10 minutes or more.

In the process of pickling rabbits, cut the dried peppers into small pieces, boil and boil for a few minutes, then remove the dried peppers and leave the pepper water for later use.

Then prepare half a ginger and two garlic slices, and add pepper and star anise for later use.

Then boil a pot of water to boil the rabbit, and take it out in 5 minutes.

Burning oil, the oil is less than a third of the rabbit's best. When the oil is hot, add a little watercress and stir-fry until fragrant, then add the ginger, garlic, pepper and star anise just prepared.

Then add the first boiled dried pepper and stir fry.

At this time, add the rabbit that has just been cooked and fry it, and add the right amount of soy sauce to fry for a few minutes.

The most crucial step is to introduce the pepper water left just now and boil it. When the water is about to dry, add soy sauce, salt, monosodium glutamate and a little sugar to stir fry according to your own taste.

Just fry the pepper water until it is dry.