Braised Rabbit

Braised Rabbit

　　Braised Rabbit

　　Braised rabbit is one of the signature dishes in our county. It has tender meat, delicious flavor, and an attractive, glossy appearance.

　　Preparation method: Skin the rabbit, remove the internal organs, clean it, and make two cuts along the waist. Make another cut at the 0 position, ensuring the blade goes through without severing the meat completely. Hang it on a hook to air-dry under running water, then place it in a basin and soak it in a nitrate solution for 2 hours. Remove it from the basin and place it in a pot. Add old braising liquid and water, along with pork skin, soy sauce, salt, sugar, scallions, ginger, and spices wrapped in a cloth bag and tied. Braise until about 80% cooked, then remove, let it cool, and cut it into diced or sliced pieces. Arrange on a plate and drizzle with soy sauce, vinegar, braising liquid, sesame oil, minced garlic, and Sichuan pepper powder before serving.