6 grams of salt, 25 grams of carved flowers, 8 grams of soy sauce, ginger10g, green onion10g, dried pepper100g, 20 grams of fresh green pepper, 5 grams of garlic slices, chicken essence10g, 3 grams of sugar, 5 grams of pepper and 2 grams of cumin powder. Add rabbit meat, fry it, take it out, add salad oil and lard to another pot, heat it, add ginger slices, leeks, garlic slices and dried peppers, stir-fry until fragrant, add rabbit meat, stir-fry, add green pepper, fresh orange peel, chicken essence, white sugar, soy sauce, carved wine and cumin powder, stir-fry until fragrant. Dried tangerine peel rabbit (cold-eaten rabbit) is a characteristic traditional food in Zigong City, Sichuan Province. Dry, spicy and refreshing, with orange peel flavor; The color is bright red, the orange peel is thick, and the rabbit meat is delicious. Orange peel rabbit is another name for chilled rabbit. The main reason is the blindness of orange peel.

Rabbit raising is very common in Zigong area. Citrus is also the main agricultural and sideline product of Zigong. So orange peel is widely used in local food and medicine. Because of these two reasons, diced dried tangerine peel rabbit has become a very famous local dish. Main ingredients. 500g of rabbit meat seasoning: dried tangerine peel 10g, pepper 5g (dried red tip), cooking wine 15g, onion 25g, ginger 10g, sugar 25g, soy sauce 15g, pepper 5g, sesame oil 50g and rice wine 25g. Put the pot on the stove, add the right amount of oil and burn it to 50% to 60%. Add rabbit meat and fry for 3-5 minutes until most of the water is dry. Remove the skin, head and internal organs, rinse them with clear water, put them on the chopping board with a machete and chop them into thumb-sized squares.

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