Eat rabbit seeds cold.

Cold-eating rabbits are divided into two types according to their primary processing methods: one is called "scalding rabbits", that is, the slaughtered rabbits are soaked in boiling water, depilated and eaten together with the rabbit skin. Secondly, it is called "cutting rabbit skin", which means cutting rabbit skin and eating it only with rabbit meat.

Because of the high industrial value of rabbit skin, almost all the cold rabbits sold in the market are cut rabbit meat. It is well known that scalded rabbits taste better.

Raw materials:

Fresh rabbit meat, cooking wine, soy sauce, pepper, dried pepper, onion, ginger, rapeseed oil, chicken essence and water.

Exercise:

1 First, put the whole rabbit meat in the pot. At the same time, add pepper, star anise, aniseed, ginger slices and green onions to the pot, and the rabbit meat will be formed, and the fragrance of spices will also enter the rabbit meat.

2. After the water is boiled, cook the rabbit meat until it is 90% mature, take it out, cool it and cut it into diced meat the size of a finger joint. The meat must be fresh now. Don't cut the diced meat too small. Set it aside for later use. In addition, pepper and dried red pepper are cut into sections, and ginger and garlic are sliced for use. For those who like to eat spicy food, you can prepare more peppers and peppers;

2, put oil in the pot (more), at the same time put ginger, onion, aniseed, pepper in the colander, stir-fry in the pot until the onion turns yellow, take it out, and then add salt, don't put too much salt, because soy sauce will be added later, and too much salt will be salty. If the taste is not enough, you can add it again, and the salt will not be reduced. . Salt must be added to the hot oil before rabbit meat, so that the oil will not spill when eating rabbit meat in the future.

3. Then turn to medium heat, pour in the prepared diced rabbit meat and stir fry quickly until the rabbit meat is basically dehydrated. Add cooking wine, stir-fry twice, then add the prepared pepper segments, and continue to stir-fry quickly, and quickly, otherwise the dried pepper segments will be easily burnt. Stir-fry a few times, immediately add soy sauce and a little sugar until the color turns golden yellow, and finally add a little vinegar. Ask about the fragrance and turn off the fire.

4. Finally, add monosodium glutamate, stir-fry the chicken essence evenly, put it in the pot, and let it cool.