“Cold Eat Rabbit” is a traditional folk cuisine in Zigong, Sichuan Province. It has been more than 100 years old. The Zigong, Fushun and Rongxian areas in Sichuan are famous for raising rabbits in the country. The supply of rabbit meat is very abundant. People in the area also like rabbit meat, especially cooking and tasting a dish called “cold rabbit”. Almost every family will do it, everyone loves it. Not only that, as long as there is a guest to visit Zigong in Sichuan, the hospitable host entertains the guests with a must-have dish of cold rabbits. After the tasting, the guests are often full of praise; even the Zigong people go to work in the field for a long time. And learning, and often like to let the family do a little, bring a few bags or even send a few bags to the family. (P.S practice pictures are from the fourth city netizen "Xiao Xiaomei")
Rabbit meat is half-draw in advance, half is wine, and half is salted for more than 1 hour. (But generally I am marinated in the refrigerator in the morning, fried in the evening, added flavor.) The longer the taste, the oil in the wok, the oil The amount can probably drown one-third of the rabbit meat. It is good to burn the oil until it is 80% hot. Add the rabbit meat and stir-fry until the astringency is exhausted.
Leave a small amount of oil in the pot, add the star anise, dried chili, pepper, ginger, dried tangerine peel and garlic slices to the scent.
Put the rabbit meat into the pot, put the soy sauce, stir fry until the rabbit meat turns brown, put the sugar, salt and stir well, put it cold and eat again.
Cold-fed rabbits are very famous dishes in Zigong. The most important thing when making them is to grasp the heat. The moisture of rabbit meat should not be too much or too dry or even fried. When you are doing it, you can add a little orange peel to your taste, which will have a good effect. A small amount of sesame is also a good choice.
Modern studies have shown that rabbit meat has high protein (21-23% protein), high lysine (lysine accounts for 9.6% of protein), high digestibility (up to 85%), and high niacin (up to 12.8 mg/ 100 grams); low fat (only 4.9%), low cholesterol (65 mg / 100 grams), low calorie and so on. Eating rabbit meat is the best choice for modern people. Long-term consumption has the special effects of brain-enhancing, longevity, weight loss and beauty.