Cold rabbits
By VicentaLakin
Cold-eating rabbits (also known as chili rabbits) are a traditional folk food in the Sichuan self-serving area that has been in existence for more than a hundred years now. The area of Sichuan's self-help, Fu-sung and Rong County is home to the country's famous rabbits, which are well supplied; people in the region also love rabbit meat, especially cooking and eating a dish called the “cold rabbits”, which almost everyone does. Moreover, as long as a guest arrives in Sichuan as a guest, one of the necessary foods for a guest is a cold rabbit, which is often admired by the customers; even if the self-soldier goes away for long periods of time to work and study, he often prefers to let his family do it, bring his own bags and even send them bags to solve the problem。
Recipe Recommendations
- Zigong local rabbit meat half a
- onion appropriate amount
- ginger and garlic appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- the pepper appropriate amount
- rapeseed oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Cold rabbits
1
Rabbit cleans up, tinkles to the size of his finger, red sugar, salt poaching half an hour to an hour2
Time's up. Half a pound of oil in the pot. I'm squeezing a little less3
Put the spices in a couple of ginger chips, and then put the rabbits in4
Put some sauce on it. I'll put some on it5
Put the dry peppers in there