Flavor scalded rabbit meat is characterized by cooked rabbit meat with skin, crispy skin and tender meat, and fresh and spicy red color. It is a creative Sichuan cold dish. The manufacturing method is as follows:

1. After the live rabbits are slaughtered, they are scalded with water at 90℃ for one minute, then the rabbit hair, viscera, head and claws are removed, and then they are washed and soaked in clear water for one hour.

2. Put the whole rabbit into a cold water soup pot, add ginger slices, onion segments, cooking wine and flower roots, and simmer the rabbit until it is cooked. After turning off the fire, let the rabbit meat soak in the soup pot for a while, pick it up and let it cool, cut it into strips with a length of 5cm and a width of 1cm, and put it neatly on a plate with the skin facing up.

3. Burn the vegetable oil to 180℃, pour in homemade watercress, burn out the fragrance, then add monosodium glutamate, soy sauce and sesame oil and mix well to get the taste of homemade watercress, put it in two small sauces and eat it with rabbit meat on the plate.