Sichuan style cold rabbit with chili oil

Clean the Rabbit thoroughly and cut it into large pieces suitable for boiling. Place the Rabbit pieces in a large pot.

To the pot with Rabbit, add 10g of Sichuan peppercorns, 20g of dried chili peppers, 30g of sliced Ginger, 30g of cut Scallions, Shaoxing wine, and Salt. Cover with enough water to fully submerge the Rabbit. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the Rabbit is tender.

Remove the cooked Rabbit from the broth and let it cool completely. Once cool enough to handle, carefully debone the Rabbit and dice the meat into small, bite-sized pieces.