Cold rabbit
By VicentaLakin
The cold-eating rabbit is a traditional Chinese food from the Sichuan self-confederated region and belongs to the small river kitchen system, which has been in existence for over 100 years. As a country known as the country's rabbit country, people in the region love rabbit meat, especially cooking and eating a type of food called “cool rabbit”, rabbit meat with high proteins, low fats, low cholesterol meat, a vernacular acrimony, its small bones, its fine taste, its cold-cooked vegetables, and its specialty in Sichuan。
Recipe Recommendations
- rabbit a
- dried hot pepper 7 grams
- onion 2 pieces
- white sesame 5 grams
- rock sugar 10 grams
- cooking wine 10 grams
- salt 10 grams
- soy sauce 30 grams
- pepper 10 grams
- vinegar 10 grams
- ginger 30 grams
- MSG 2 grams
- octagonal 2 grams
- clove 1 gram
- tangerine peel 5 grams
- garlic appropriate amount
- soy sauce appropriate amount
Steps for Cold rabbit
1
Cut the rabbit to Ding。
2
Put rabbits on the smell。
3
Prepare the sauce。
4
Get ready to eat the rabbit's soul sauce - dry pepper。
5
It's about seven or eight minutes。
6
Put the sauce in, keep going。
7
Drunk into the dry peppers, raw, old, and so on... so you can see clearly that the cold rabbits are already smelling
8
Let's go! Let's finish with the white sesame