Aromatic Red-Braised Bamboo Rat

Name: Aromatic Red-Braised Bamboo Rat
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 1 Bamboo rat (de-haired, gutted, and cleaned); 500 g Cooking oil (for frying); 10 g Star anise; 10 g Fennel seeds; 5 g Cloves; 5 g Nardostachys; 5 g Dried tangerine peel; 25 g Tsaoko fruit; 50 g Salt; 25 g Sugar; 10 g MSG; 150 g Sanhua wine; 25 g Soy sauce; 35 g Ginger; 30 g Scallion; 10 g Vinegar (for coating the skin); 5 g Sesame oil

Braised Fragrant Bamboo Rat is a traditional signature dish from Zhaoping County, Guangxi. It uses bamboo rat as the main ingredient, prepared through frying then braising, with a glossy reddish hue, tender meat, and rich nutritional value.

2 hours

Easy

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Ingredients

Bamboo rat (de-haired, gutted, and cleaned) 1

Cooking oil (for frying) 500 g

Star anise 10 g

Fennel seeds 10 g

Cloves 5 g

Nardostachys 5 g

Dried tangerine peel 5 g

Tsaoko fruit 25 g

Salt 50 g

Sugar 25 g

MSG 10 g

Sanhua wine 150 g

Soy sauce 25 g

Ginger 35 g

Scallion 30 g

Vinegar (for coating the skin) 10 g

Sesame oil 5 g

Instructions

Initial Preparation

First, de-hair the bamboo rat, open the belly, and remove the innards. Then place it in a pot with cold water and bring to a rolling boil. Reduce to a gentle simmer and cook until chopsticks can be inserted into the skin. Lift out and pierce the entire body with a thick needle.

Coloring and Frying

Rub the skin with sugar and vinegar. Heat oil in a wok to about 90% hot, place the bamboo rat in the oil and fry until the skin turns yellow. Remove from the wok, pour off the excess oil and replace with stock. Add all the seasonings, bring to a boil, then add the fried bamboo rat. Cover and braise until the meat is no longer tough.

Plating and Glazing

Lift out, coat the skin with peanut oil, chop into its original shape and arrange on an oval plate. Thicken the cooking liquid with cornstarch slurry, pour it over the dish, drizzle with a little sesame oil, and serve.