How to Cook Ziyang Fresh Pot Rabbit Video
The ingredients for Zigong Fresh Pot Rabbit are:Rabbit meat 2000 grams (from 1 rabbit), 1000 ml of pure water,Red chili peppers 100g, Sichuan peppercorns Green peppers 300 grams, baby Ginger 200 grams,Potatoes 500 grams,Lotus roots 500 grams, 50 grams of starch, garlic 50 grams, ginger 50 grams, green onion 50 grams, small onions and coriander 50 grams, Coriander 50 grams, MSG, salt, cooking wine, Cumin seeds Sichuan pepper, star anise Doubanjiang sauce 20. The steps to make Zigong Fresh Pot Rabbit are:
The method for making fresh pot rabbit in Zigong:
. Cut fresh rabbit meat into small pieces and marinate with starch, salt, MSG, cooking wine for 10 minutes.
. Peel potatoes and lotus roots, slice them, mince red chili peppers, cut Sichuan peppercorns, julienne baby ginger, chop green onions, garlic, ginger, and coriander into small pieces.. Boil peeled potato and lotus root slices in water until cooked, then place them on a plate to set aside. Potato slices
. Heat oil in a wok, fry marinated rabbit meat for about 20 seconds before removing it.
. Cook the base: Add cumin seeds, star anise and Sichuan pepper into the oil to release their aroma, then add ginger and garlic slices, and stir-fry with Doubanjiang sauce for one minute. Add 1000 ml of pure water, bring to a boil, and according to taste, add minced red chili peppers; cook for 2-3 minutes until the pepper's spiciness is fully released.
. Add the fried rabbit meat back into the pot, do not overcook, about 2 minutes should suffice. Then add baby ginger strips, green pepper pieces, and chopped green onions to enhance flavor. Lastly, season with MSG before serving. Garnish with chopped small onions and coriander.
5. Cook the broth ingredients: Put the Sichuan pepper,cassia bark and star anise into the oil to fry until fragrant, then add ginger slices, garlic slices,fermented bean paste together and stir-fry for one minute. Add 1000 milliliters of purified water, bring to a boil, and according to personal taste add chili peppers. Let the broth simmer for 2-3 minutes so that the spiciness can fully release. Then, pour in the previously fried rabbit meat; do not cook it for too long—about 2 minutes is sufficient. Next, add young ginger strips, green pepper segments, and large onions to enhance freshness. Finally, add some chicken before serving. Garnish with a few scallions and cilantro after plating. Stir-fry together for one minute, add 1000 ml of purified water, and bring to a boil.
