In this video, I'll share the recipe of a home dish

Lengchi Tu ("Cold Served Rabbit")

First, prepare a grey rabbit (~2000g)

In fact, the color of the rabbit doesn't affect the taste

It's just that white rabbits are too cute

As the slaughtering process is too bloody, it's better to ask your dealer to handle it

Open the abdomen and remove all organs

Then clean up the rabbit for later use

Next, cutting

First, chop the rabbit in the middle into two halves

Chop it into slices, and then chop the slices into 1cm dices

For the best flavor, the dices should be small

Put the rabbit dices into a bowl

Next, marination

Add 50g raw ginger slices into the bowl

The ginger slices don't need to be too thin

Add some chives twisted into a ball

Add 40g Chinese cooking wine

Add a moderate amount of Sichuan green peppercorn

Add 2 tsp salt (~4g)

Mix up everything and marinate for 10 minutes

10 minutes later, remove the ginger and chives

Next, prepare the side ingredients

Add some dried chili peppers (~50g) cut into chunks into a bowl

You may also change the amount depending on your own taste

Finally, add a handful of Sichuan green peppercorns into the bowl

Next, cook

First, heat up the wok

Then add some oil to lubricate the wok

Then pour out the hot oil

Add 500g cooked rapeseed oil (this is the "Xiao Kuan You" amount, or "moderately broad oil")

Use medium fire to heat the oil to 60% (~180C)

After that, add in the marinated rabbit meat to fry for about 4 minutes

so that the meat becomes crispy in the outside and tender in the inside

4 minutes later, add in the dried chili peppers and green peppercorns to fry to 30 seconds

When the aroma is released, add a moderate amount of water

Next, "Shou Wei" (lit. "seasoning absorption")

Add 1tsp ground sand ginger (~1.5g)

Add 1tsp ground star anise (~1.g)

Add 5g light soy sauce

Then use medium to low fire to boil and thicken the sauce for 5 minutes

so that the flavor of all the seasonings is absorbed by the rabbit meat

The technical term for this step is "Shou Zhi" (lit. "seasoning absorption")

When the rabbit meat looks shiny, add the numbing and spicy seasoning

Add 3tsp chili powder (~8g)

You may reduce the amount if you can't handle spiciness

Add 1g ground Sichuan pepper

Add 1tsp MSG

Add a little white sugar

Add a few drops of Zhenjiang vinegar

Turn to low fire, and stir fry to mix up everything evenly

Finally, add a little peanut oil and stir fry. Then the dish is ready after cooling down

Now, a delicious dish of "Zigong Lengchi Tu" (Cold Served Rabbit in Zigong Style) with endless aftertaste is done!

Technical summary of Lengchi Tu 1. For the best taste, use freshly slaughtered rabbits 2. It's not recommended to slaughter by yourself. You may ask your dealer to handle it. 3. For the best flavor, the dish must be served after completely cooling down. 4. The remaining chili oil can be used for other cold dishes or the second Tengchi Tu serving

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