How to Make Cold Rabbit Dish
Today, we will make a genuine Zigong cold rabbit! I have seen many online tutorials on making cold rabbit, I really don't know who gave them the recipe.
As an experienced foodie, to taste authentic cold rabbit, I drove all the way to Zigong to learn the craft! Why not?
Main ingredients
1 rabbit Dry red chili peppers 2 pounds
Side ingredients
Half a pound of oil 1 spoon of cooking wine 3 spoons of Sichuan peppercorn oil Salt as needed Chicken essence as needed White sesame seeds as needed Old ginger 1 large piece Kong (Sichuan) pepper 10 ounces Eight-angle star anise 15 pieces Five-spice 5 pieces Bay leaf 10 pieces Fenugreek seed A handful Doubanjiang from Pixian 2 tablespoons Steps to make cold rabbit
First, cut the rabbit meat into cubes about 1 cm in size.
Too large won't absorb flavors well, too small will turn into a paste!Marinate the cubed rabbit with cooking wine and ginger for ten minutes to remove the gamey taste. The key to making this dish delicious is the spices and dried chili peppers; don't be stingy! Cut open the dried chili peppers before adding them, otherwise, they won't be spicy! To ensure better absorption of flavors, grind the spices into powder. Heat oil in a wok until seven-tenths cooked. Add the spices and dried chili peppers (reduce heat), cook until fragrant, then remove everything from the pot.
Increase the heat to ten-tenths done, add the marinated rabbit meat and stir-fry continuously. Keep frying until most of the moisture is removed from the rabbit meat. Depending on your stove's power, this might take a bit longer than expected.
When the rabbit meat is almost dry, add some salt, then pour in the ground spices and continue to stir-fry.
When fragrant, add two tablespoons of Pixian doubanjiang and stir until the color appears. Return all removed dried chili peppers and spices to the pot and stir-fry together. The rabbit meat is now beautifully colored and fragrant.
Cold rabbit should be eaten cold for a better taste experience!
Once the pot has cooled, drizzle with Sichuan peppercorn oil and sprinkle sesame seeds. Mission accomplished! For those who love extra spicy food, a little tip: soak the dried chili peppers in hot water for a few minutes before using to make them even spicier, and they won't burn when stir-fried! Turn off the heat and let the rabbit meat cool, then pour in the Sichuan pepper oil, sprinkle with sesame seeds, and it's done! For friends who really like spicy food, a trick is to soak the dried chili peppers in hot water for a few minutes first; this will make them even spicier. And when you fry them in oil, they won't burn!
