Cold rabbit
By VicentaLakin
I think that the so-called cold-eating rabbits are the ones who can cool their fried rabbits and eat them hot, of course, and then they can taste them better, so they've got a long history of moving them: "Cool-eating rabbits," and they're not cold at first, and they can't take them away. Told him that when he went on his way to pay for his work, Duft, the great poet, who accidentally ate the “spicy rabbits” that were still hot at the time, liked them, wanted to bring them on the road and enjoy them slowly, so the locals took off more water with the fire for storage. Then the poet ate it and found it more fragrance than the hot ones, and it spread from there and became known as the cold rabbit. So, "cool rabbits" can also be warm, but the cold tastes better and more comfortable。
Recipe Recommendations
- rabbit in 1
- cornflour appropriate amount
- eggs 2 pieces
- onion appropriate amount
- ginger slices 50 grams
- garlic cloves 50 grams
- dried chili 50 grams
- the pepper 20 grams
- salt appropriate amount
- white sugar a little
- MSG a little
- cooked sesame a little
- spiced powder appropriate amount
- pepper noodles a little
- geranyl a little
- octagonal a little
- cinnamon a little
- liquor a little
Steps for Cold rabbit
1
Rabbit washes and chops small pieces。
2
Plus the above-mentioned saucer pickled for 30 minutes。
3
The boiler is hot and refuels, 60-70% of the heat goes into rabbit meat, and the fire is so dry that the meat is free from the dry smell。
4
Another boiler of oil, down to eight horns, fragrances, cinnamon, peppers, fragrances, garlic, peppers. The rabbit is returned to the pot when it's red and dry, with pretzels, fragrance and sesame。
5
The finished product。