Crispy Salted Rabbit Slices

Name: Crispy Salted Rabbit Slices
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g Fresh rabbit meat (washed, tendons removed, sliced diagonally into thin pieces 3 cm long, 2 cm wide, 0.3 cm thick); 2 Eggs (used for making batter); 40 g Flour (used for making batter); 1000 g (75 g actually used) Lard (for frying); 5 g Fine salt (partly used for marinating); 0.5 g MSG (for marinating); 25 g Cooking wine (for marinating the rabbit); 5 g Chopped scallion; 0.5 g Sichuan peppercorn powder (sprinkled before serving); 25 g Wet starch (for making batter); 5 g Sesame oil (drizzled before serving)

This classic Hunan dish features rabbit meat coated in batter and fried to a crisp, with a tender interior. It has a fragrant, crispy, spicy, and numbing flavor, and a pale golden color.

25 min

Easy

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Ingredients

Fresh rabbit meat (washed, tendons removed, sliced diagonally into thin pieces 3 cm long, 2 cm wide, 0.3 cm thick) 300 g

Eggs (used for making batter) 2

Flour (used for making batter) 40 g

Lard (for frying) 1000 g (75 g actually used)

Fine salt (partly used for marinating) 5 g

MSG (for marinating) 0.5 g

Cooking wine (for marinating the rabbit) 25 g

Chopped scallion 5 g

Sichuan peppercorn powder (sprinkled before serving) 0.5 g

Wet starch (for making batter) 25 g

Sesame oil (drizzled before serving) 5 g

Instructions

Marinate the rabbit

Wash the fresh rabbit meat, remove the tendons, and slice it diagonally into thin pieces 3 cm long, 2 cm wide, and 0.3 cm thick. Place in a bowl, add the cooking wine, MSG, and fine salt, mix well by hand, and marinate for 3 minutes.

Coat with batter

Place the flour, eggs, and wet starch in a large bowl and mix well to make a batter. Pour the batter over the marinated rabbit slices and coat them evenly.

Deep-fry

Heat a wok over high heat, add the lard, and heat to about 60% hot. Drop the battered rabbit slices into the oil one by one. When the surface turns light yellow, pour them into a colander to drain off the oil.

Stir-fry and serve

Leave a small amount of oil in the wok over high heat, add the rabbit slices and quickly stir-fry. Sprinkle with the chopped scallion and Sichuan peppercorn powder, drizzle with the sesame oil, toss the wok a few times, and plate to serve.