Zigong Cold Eating Rabbit
By EstherKihn
Zigong is a thousand-year-old salt capital. The food culture here has a long history and is a very distinctive type of Sichuan cuisine. Many people passing by Zigong would like to eat a "salt dish" before leaving. The main flavors are hemp, spicy and fragrant, which are among the heavier flavors of Sichuan cuisine.
Recipe Recommendations
- Tuding 500 grams
- Jiang 3 tablets
- onion appropriate amount
- garlic number lobe
- octagonal one
- pepper appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- rock sugar 4 pieces
- medium spice
- other
- ten minutes
- simple
Steps for Zigong Cold Eating Rabbit
1
Marinate the diced rabbit with cooking wine, soy sauce and salt for half an hour2
Put a little more oil in the pan, add the diced rabbit and stir-fry until white, add garlic slices, ginger slices, pepper grains, star anise, and spring onions, and fry the rabbit meat dry on low heat.3
Add appropriate amount of salt and rock sugar, or add a small amount of vinegar if you like the sweet and sour flavor. Add the pepper section and add it according to taste. Stir fry until the pepper section is fragrant, add MSG and remove from the pan.