Crispy Fried Wild Rabbit
Bone-in rabbit is first boiled, then fried until crisp on the outside and tender within, with a distinctive flavor.
Ingredients
Wild rabbit meat (bone-in hind leg)
500g
Starch
25g
Lettuce
150g
Cooked soybean oil (actual consumption 60g)
500g
Cooking wine
25g
Refined salt
8g
Soy sauce
25g
White sugar
15g
Spicy bean paste
25g
Vinegar
5g
Instructions
1
Step 1
Soak the bone-in rabbit hind leg in clean water, remove, wash thoroughly, split the rabbit leg open with a knife to expose the leg bone, blanch in boiling water, take out, and rinse off blood impurities
2
Step 2
Wash the lettuce leaves, disinfect, and set aside
3
Step 3
Wash the casserole clean, add chicken stock and bring to a rolling boil over high heat, add refined salt, white sugar, cooking wine, and vinegar, adjust the seasoning to taste, add the rabbit leg meat and bring back to a boil, then reduce to low heat and simmer until tender and falling apart, remove, discard the bones, cut into large slices 1.5cm thick, coat with dry starch, and set aside
4
Step 4
Heat the wok, add cooked soybean oil, when the oil reaches medium heat, add the rabbit meat and fry until golden, remove, when the oil reaches high heat, add the meat back for a second fry, until the rabbit meat is crispy and fragrant, immediately remove, cut into long strips, and arrange on a plate lined with lettuce leaves
5
Step 5
When serving, serve with a small dish of spicy bean paste on the side, and it is ready to eat
