Sichuan people have a reputation for eating rabbits, and they can cook an ordinary rabbit in a variety of ways. The pickled rabbit and spicy rabbit head on the streets of Chengdu can only be tasted in glad you came. But when it comes to Zhou Jun's favorite, it is the cold rabbit in Zigong.
Zigong is a famous hometown of rabbit breeding in China, and the supply of high-quality rabbit meat is endless. People in this area love rabbit meat, which is also engraved in their bones. The legendary "cold rabbit" is cooked by almost every family in Zigong. Just grab a passing mother-in-law on the street and you can ask the "most authentic" way to eat rabbits cold.
It is necessary to insert a sentence here: What is authentic? Privately, the special dishes unique to a certain place are generally determined by two important elements:
First, whether the ingredients you use, including main ingredients and auxiliary materials, are locally produced; Then there is the cooking process, specifically whether the details such as cooking methods, knife power control and temperature selection are in the same strain with the local area.
Therefore, to make an authentic Sichuan Zigong cold-eaten rabbit, the first condition is to choose the locally bred rabbit. There are also important accessories such as pepper and dried pepper, as well as Zigong specialty.
How to eat rabbits cold in Zigong:
1, choose local fresh rabbit meat and cut it into diced shapes with equal size (note: rabbit meat will shrink during cooking, so it should not be too small when diced).
2. Heat the oil pan, and fry the ginger slices, scallion segments, star anise and pepper particles in a colander. When the scallion segments are fried to yellow, discard all the materials in the colander.
3. Turn the oil pan to medium heat, add the diced rabbit and stir fry quickly until the water vapor on the surface of the rabbit meat is completely dry. Add cooking wine, dried Chili, soy sauce and a small amount of rock sugar and continue to stir fry.
4. When the rabbit meat in the pot is stir-fried until it is evenly colored, pour a little old vinegar. When the pot is fragrant, turn off the fire.
5. Immediately after turning off the fire, add a little chicken essence, stir-fry evenly, let it stand for a few minutes, wait until the rabbit meat is completely cooled, and then start the pot again.