Cold eating rabbit
By DanielaKihn
Ingredients: soy sauce,vinegar,octagonal,sugar,green onions,pepper,aniseed,laojiang,dried chili,vegetable oil,rabbit meat
Recipe Recommendations
- rabbit meat appropriate amount
- dried chili The amount should be slightly more
- green onions one or two
- octagonal appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- laojiang appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- vegetable oil appropriate amount
Steps for Cold eating rabbit
1
Blanch the rabbit meat pieces in a boiling water pot until the color turns white, remove and drain, put sugar and vinegar into a bowl, and stir moderately.2
Put the oil in a frying pan. The amount of oil should be able to drown 1/3 of the rabbit meat. Boil the oil over high heat until 80% hot. Add the star anise, aniseed, and pepper. After planting for two seconds, place it like green onions until the aroma is fried, and quickly remove the green onions. Put the rabbit meat into the pan, add the ginger, and add a small amount of salt. Use a frying spoon to stir at first, and then wait until the water in the pan is almost dry (scoop up the oil in the pan and wait until the oil becomes clear), add about a spoonful of soy sauce, and stir until the rabbit meat turns brownish-brown. Add the dried pepper section, stir frequently, making the color of the pepper bright and dark red. At this time, attention should be paid to the moisture in the rabbit meat, and it should be best when it is a little dry. Finally, add sweet and sour (or not, depending on your taste) and MSG. Loading the plate.Cold eating rabbit Make Tips
Cold Rabbit is a very famous dish from Zigong. When cooking, the most critical aspect is mastering the heat control. The rabbit meat should not be too moist, nor should it be too dry or even burnt. You can add a little orange peel according to your own taste when cooking, which will have an excellent effect. A small amount of sesame seeds is also a good choice.