Eat rabbit cold(leng chi tu )

Eat rabbit cold

Introduction:

"Delicious"

Production steps:

Step 1: blanch the rabbit meat in boiling water until it turns white. Remove and drain. Put sugar and vinegar into a bowl and stir moderately.

Step 2: put oil in the frying pan, the amount of oil can submerge about 1 / 3 of rabbit meat is appropriate, high fire oil, until 80% heat, add star anise, big sauce, pepper, two seconds later, put such as scallion section, until the flavor, quickly remove the scallion section. Put the rabbit meat into the pot, add ginger and a little salt. Start with a frying spoon, and then wait until the water in the pot is about to dry (scoop up the oil in the pot until the oil is about to become clear), add about a spoonful of soy sauce, stir until the rabbit meat turns brown yellow, add the dried pepper section, and turn it frequently to make the pepper bright and dark red. At this time should pay attention to the water in the rabbit meat, should fry a little dry time for the best. Finally, add sugar and vinegar (or not, according to personal taste), monosodium glutamate. Loading.

Materials required:

Rabbit meat: appropriate amount (slaughtered into thumb size pieces)

Dry pepper section: the quantity should be a little more (cut the dried pepper into a small section of about one centimeter)

Scallion: one or two (cut into sections)

Star anise: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Vegetable oil: right amount

Note: cold eat rabbit is a very famous dish in Zigong. The key to make it is to grasp the heat. The water content of rabbit meat should not be too much, nor too dry, or even fried. You can add a little orange peel according to your own taste, which will have a good effect. A small amount of sesame is also a good choice.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Leng Chi Tu