Zigong Cold Eating Rabbit [Sichuan Zigong Specialty]

What is Zigong Cold Eating Rabbit? Authentic Sichuan Zigong Specialty: Zigong Cold Eating Rabbit

Content Summary:Do you want to know what Zigong Cold Eating Rabbit is? This article is a detailed introduction toSichuan Zigong specialty - Zigong Cold Eating Rabbit. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zigong Cold Eating Rabbit. The full text takes about 10 minutes to read, mainly including the basic introduction of Zigong Cold Eating Rabbit and the product characteristics of Zigong Cold Eating Rabbit? How did the history of eating rabbits in Zigong come about? The production method of Zigong Cold Eating Rabbit and the awards and honors of Zigong Cold Eating Rabbit

Basic Introduction of Zigong Cold Eating Rabbit

Cold Eating Rabbit, also known as Spicy Rabbit or Spicy Rabbit Ding, is a traditional Han cuisine originating from Zigong and Neijiang areas in Sichuan Province. It belongs to the Xiaohebang cuisine in the classification of Sichuan cuisine and has a history of over a hundred years. Zigong, Neijiang, Fushun, and Rongxian in Sichuan are famous rabbit breeding towns in China, with abundant supply of rabbit meat; People in the region also love to eat rabbit meat, especially cooking and tasting a dish called "Cold Eating Rabbit", which almost every family can make and everyone loves to eat

Regional Scope

The production area of Zigong Cold Eating Rabbit is currently under the jurisdiction of Ziliujing District, Zigong City, Sichuan Province

Zigong Cold Eating Rabbit has a bright color, a refreshing taste that is not smooth, and a spicy and sweet aftertaste; The meat is solid, chewy, and has a long aftertaste; Moderate degree, rich flavor, and unique fragrance. Its internal quality has the characteristics of four highs and four lows, as well as the traits of numbness, spiciness, freshness, fragrance, and sweetness, and it has a unique taste of "five flavors harmonious and not overpowering each other". The four highs are high protein, high lysine, high lecithin, and high digestibility; The four lows are low fat, low cholesterol, low uric acid, and low calories

How did the history of cold eating rabbits in Zigong come about

During the Republic of China period, the authentic cold eating rabbit from Ziliujing could only be found at a Liu family restaurant in Dengganba, which was a great dish to attract business.

. The boss surnamed Liu pays attention to food and drink, and is skilled in cooking. He is a well-known figure in the catering industry in Zigong. He once wrote a recipe book called 'Fuxi Cuisine Record', which also included 'Cold Eating Rabbit', but the recipe for this dish has never been shared with anyone else. After the death of Mr. Liu, the whereabouts of 'Fuxi Vegetable Record' are also unknown

Method for making Zigong Cold Eating Rabbit

Ingredients: fresh rabbit meat, cooking wine, soy sauce, Sichuan pepper, dried red chili segments, scallions, ginger, rapeseed oil, chicken essence, sesame seeds, water.

Cold eating rabbits can be divided into two types according to their initial processing methods:

One of them is called "hot skinned rabbits", which involves soaking slaughtered rabbits in boiling water, removing their fur, and keeping their skin for consumption together

The second term is "skin cutting rabbit", which refers to cutting off the rabbit skin and only using the rabbit meat for consumption

Due to the high industrial value of rabbit skin, almost all the cold eating rabbits sold on the market are skinned rabbits. Little did they know that hot skinned rabbits have a better taste

1. First, put the whole rabbit meat into the pot. At the same time, add Sichuan peppercorns, star anise, seasoning, ginger slices, and scallion slices to the pot. After a little water, the rabbit meat will take shape, and the flavor of spices will also enter the rabbit meat<2. After the water boils, boil the rabbit meat until it is nine cooked and remove it. After cooling, cut it into diced meat about the size of a finger joint. The meat must be freshly cut and should not be cut too small. Set it aside for later use. Prepare Sichuan peppercorns, red chili peppers in sections, ginger, and garlic slices for later use. For those who enjoy spicy flavors, prepare more Sichuan peppercorns and chili peppers

2. Put the oil in a pot (the amount should be large), and at the same time, put ginger, scallions, seasoning, and Sichuan peppercorns into a strainer. Fry in the pot until the scallions turn yellow in color, remove and discard, then add salt. The salt should not be too much, because soy sauce will be added later. If the salt is too much, it will be salty. If the taste is not enough, you can add more. Once it is salty, it cannot be reduced.. Salt must be added to the hot oil before the rabbit meat, so that the oil will not splash when the rabbit meat is cooked later<3. Then turn on the heat to medium and pour in the prepared diced rabbit meat. Quickly stir fry until the rabbit meat is almost dehydrated. Add seasoning wine, stir fry twice, then add the prepared chili segments and continue stir frying quickly. Be sure to stir fry quickly, otherwise the dried chili segments will easily become burnt. Stir fry a few times and immediately add soy sauce and a small amount of white sugar until the color turns golden. Finally, add a little vinegar and turn off the heat when fragrant

4. Finally, add monosodium glutamate and stir fry chicken essence evenly. Put it in a pot and wait for it to cool before serving on a plate