Double Mushroom Stewed Rabbit Shreds (Actually a Bamboo Rat Recipe)
A nourishing steamed dish featuring bamboo rat as the main ingredient, accompanied by ham, mushrooms, bamboo shoots, and sliced egg.
Ingredients
Bamboo rat (weighing about 1 kg)
1 whole
Ham (sliced)
50g
Soaked shiitake mushrooms (sliced)
50g
Bamboo shoot slices
50g
Preserved egg slices
20g
Carrot (blanched and sliced)
20g
Cabbage heart
100g
Cooking wine (seasoning)
As needed
Refined salt (seasoning)
As needed
MSG (seasoning)
As needed
White pepper powder (seasoning)
As needed
Scallion (seasoning)
As needed
Sesame oil (seasoning)
As needed
Stock (seasoning)
As needed
Instructions
1
Preparing the bamboo rat
Slaughter the bamboo rat, scald in hot water, scrape off the hair, cut open the belly, remove the entrails, chop off the claws, singe off the fuzz with an open flame, scrape clean, and cut into 4 cm long segments. Slice the ham, blanch the carrot in boiling water and then slice.
2
Steaming the bamboo rat
Place the bamboo rat into boiling water to blanch once and remove, arrange into a bowl. Add refined salt, cooking wine, scallion, and ginger, steam in a steamer for 3 hours, take out, and pick out the scallion and ginger.
3
Braising the final dish
Pour stock into a wok and bring to a boil over high heat. Add cabbage heart, bamboo shoot slices, shiitake mushrooms, ham slices, carrot slices, and egg slices. After boiling, skim off the foam. Season with white pepper powder and MSG, pour over the bamboo rat, drizzle with sesame oil, and it is ready.
