Spicy Sichuan Rabbit

Flavor: Spicy; Cooking Method: Stir-fry; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Spicy Sichuan Rabbit

Prepare all the necessary ingredients.

Cut the rabbit meat into small pieces and blanch in boiling water with a few slices of ginger and some cooking wine to remove any gamey taste. (Ask the seller to cut the rabbit meat into small pieces for you when you buy it, so you only need to wash it at home.)

Remove the rabbit meat from the water and rinse it with clean water to remove any impurities. Cut the dried red chili into small pieces and remove the seeds.

Heat up a wok and add some cooking oil. When the oil is half hot, add the rabbit meat and stir-fry it.

Stir-fry until the rabbit meat is slightly browned, then add some cooking wine and continue stir-frying for a moment.

Add the chopped garlic and ginger to the rabbit meat and continue stir-frying until fragrant.

Add some cinnamon powder and stir-fry until well mixed.

Add some fifteen spice powder and stir-fry until well mixed.

Add some five spice powder and stir-fry until well mixed.

Add some curry powder and stir-fry until well mixed.

Add some salt to taste and stir-fry until well mixed.

Add the dried red chili and stir-fry until well mixed.

Add the chili powder and stir-fry until fragrant.

Add the Sichuan peppercorn powder and stir-fry until the rabbit meat is crispy and fragrant. (Be careful not to overcook it, as it should be slightly moist in texture.)

Finally, add some white pepper powder, monosodium glutamate, and soy sauce for seasoning and color, and stir-fry until well mixed. Serve hot.