Listen to the older generation, although the history of cold eating rabbits is only a hundred years, but there is a related legend is its predecessor, it is rumored that in the Three Kingdoms period, Liu Bei brothers three people around the conquest, just when passing through the Sichuan Zigong area, stationed for a period of time, Zhang Fei this person is more idle, just want to drink some wine, but also afraid of being blamed by the military master Zhuge Liang, the march of the war also drank, they secretly went to buy wine, while waiting for the packaging of wine and meat, the army was about to leave, Zhang Fei couldn't think of anything else, directly and hastily packed the freshly baked pepper fried rabbit meat and wine together, taking advantage of the marching road, drank a few sips of wine and ate a few bites of meat, because the rabbit meat had become cold when eating, at this time the spicy was more intense, Zhang Fei suddenly had a boost of spirits, just happened to encounter the siege of the city, took advantage of the power of spicy to defeat the enemy, and then this dish was called cold rabbit by Zhuge Liang because it was eaten when the rabbit meat was cold.
Making cold rabbits is first of all very important for the processing of materials, preparing a rabbit, peeling, head, internal organs, bones, and then cutting the rabbit meat into cubes, so that the rabbit meat will be easier to taste and color in the subsequent cooking process.
Steps: Drain the rabbit meat with clean water, cut into small pieces, add a little salt, soy sauce and cooking wine and marinate in a bowl for about 1 hour. Cut the pepper into warm water and soak it, take half of it out to dry the water, then put it in a blender and beat it into a chili powder, and the other half is directly fished out and drained and set aside. Pour some oil into the pan, heat the oil a little, pour in the rabbit meat and sauté it quickly until it looks a little charred on the surface. Then fish out the rabbit meat, don't throw away the oil in the pot, put down the green onion, after the aroma is fished out, and then add ginger slices, garlic cloves, 3 star anise, 3 sannai, 3 slices of tangerine peel, 2 pieces of cinnamon, a pinch of peppercorns and rock sugar continue to stir-fry, feel the aroma is more intense, you can pour the rabbit meat into it. Turn on the heat to dry the rabbit meat, the skin becomes relatively brown, then put the pepper segments and minced peppers into it, and fry it slightly until each piece of meat is fully flavored, you can turn off the heat.
Finally sprinkle white sesame seeds, if you have the strength, you will evenly spread, plate and wait for it to cool, and then start moving! The cold rabbit just arrived in the mouth, first the hot quickly sneaked into the throat, the full mouth of rabbit meat was full of fresh flavor, with the slight sweetness of rock sugar melted in the mouth. The meat is chewy, and every bite is spicy and delicious!