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, diagonally sliced into 3 cm long, 2 cm wide, 0.3 cm thin slices); 2 eggs; 40 g flour; 1000 g (actual consumption 75 g) lard (for frying); 5 g table salt; 0.5 g monosodium glutamate; 25 g cooking wine (for marinating meat); 5 g chopped scallion; 0.5 g Sichuan pepper powder; 25 g wet starch (for batter); 5 g sesame oil (drizzled before serving)

A traditional Hunan (Xiang) dish, this recipe calls for rabbit meat to be coated in batter, deep-fried, then stir-fried. It boasts a pale golden color, a crispy, fragrant exterior and tender, soft interior, with a savory, crispy, and spicy flavor.

25 min

Easy

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Ingredients

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

eggs 2

flour 40 g

lard (for frying) 1000 g (actual consumption 75 g)

table salt 5 g

monosodium glutamate 0.5 g

cooking wine (for marinating meat) 25 g

chopped scallion 5 g

Sichuan pepper powder 0.5 g

wet starch (for batter) 25 g

sesame oil (drizzled before serving) 5 g

Instructions

Marinate the rabbit meat

Wash the fresh rabbit meat, remove tendons, slice diagonally into 3 cm long, 2 cm wide, 0.3 cm thin slices, place in a bowl, add cooking wine, monosodium glutamate, table salt, mix well and marinate for 3 minutes.

Coat with batter

Put flour, eggs, and wet starch in a large bowl, mix well to make a batter, add the marinated rabbit slices and stir to coat evenly.

Fry

Place a wok over high heat, add lard, heat to 60% of full heat, add the battered rabbit slices one by one, fry until the surface turns light golden, remove with a colander to drain excess oil.

Stir-fry and serve

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