Main Ingredients:
Rabbit Meat: 500g; Line Pepper: appropriate amount; Pickled Chili: appropriate amount; Dried Chili: appropriate amount; Egg: 1; Monosodium Glutamate: appropriate amount.
Auxiliary Materials:
Zaijiang: appropriate amount; Douban Sauce: appropriate amount; Pickled Ginger: appropriate amount; Sichuan Peppercorn: appropriate amount; Bean Powder: appropriate amount; Oyster Sauce: appropriate amount.
Flavor: Spicy; Cooking Method: Braised; Time: 20 minutes; Difficulty: Normal.
【Zaijiang Fresh Pot Rabbit】Detailed Cooking Steps
Use male rabbit if possible. Soak it in water for an hour.
Cut the rabbit meat into small pieces for better seasoning absorption.
Ingredients used for seasoning the rabbit meat: cooking oil, salt, monosodium glutamate, egg white, sweet potato flour (to lock in the moisture of the rabbit meat).
Coat the rabbit meat with the mixture until it turns milky white. Let it sit for 20 minutes before use.
Heat the oil to 50% hot and fry the rabbit meat until cooked. Set aside.
Ingredients used for stir-frying: finely chopped Douban sauce, sliced pickled ginger, finely chopped pickled chili, sliced pickled cowpea, garlic.
Julienne the Zaijiang and cut the line pepper into sections.
Heat the wok with oil again. When the oil is 60% hot, add Douban sauce, Sichuan peppercorn, pickled chili, ginger slices, and garlic. Stir-fry until fragrant and the oil turns red.
Add Zaijiang and pickled cowpea and stir-fry until the Zaijiang turns yellow.
Add water and bring it to a boil. Season with salt, pepper, and chicken essence to taste while cooking over low heat. Cook for about 3 minutes until the flavor is well blended.
Add the rabbit meat and line pepper and cook until it boils. Turn off the heat immediately to keep the rabbit meat tender.
Finally, fry the dried chili and Sichuan peppercorn until fragrant (the oil will smoke). Add it to the dish.
