Cold pot rabbit is from Sichuan cuisine! Cold pot rabbit originated from the Zigong area of ??Sichuan. The method is as follows:

Method:

1. Cut about one pound of fresh rabbit meat into dices. The meat must be freshly chopped. The dices should not be cut too small. Add cooking wine and a small amount of soybean oil and set aside. Prepare Sichuan peppercorns and dried red peppers cut into sections, and slice ginger and garlic for later use. If you like spicy food, you can prepare more Sichuan peppercorns;

2. Put the oil in the pot (the amount should be large), heat it up, add the coded rabbit meat and stir-fry until half done. Dry;

3. Put the prepared ginger and garlic slices into the pot, continue to stir-fry until fragrant;

4. Add Sichuan peppercorns and dried chili peppers and continue to stir-fry until the oil turns red and bright , then add soybean oil, vinegar, rock sugar, chicken essence, and stir-fry over low heat to enhance the flavor and color;

5. After the rabbit meat is fried, you can also add a small amount of water and cook for a while, and then it can be cooked. Pot and plate.

The authentic rabbit eaten cold is oilier. The rabbit meat is eaten in the chili. It has been modified and the oil is reduced. It is similar to a dry pot. The chili only needs to be enough for your taste.