Red-Braised Rabbit
This dish features a glossy reddish-brown color, with tender, well-braised rabbit meat and a rich, savory aroma.
Ingredients
Rabbit meat, bone-in (soaked to remove blood, chopped into 1-inch cubes)
1250g
Green garlic (minced)
3g
Soy sauce
78g
Cinnamon bark
1.5g
Fine salt
1.5g
Star anise
2
Sugar
3g
Ground white pepper
0.3g
Yellow wine (Shaoxing wine)
6g
MSG
0.6g
Scallions (tied into knots)
2
Cooking oil
47g
Ginger (smashed)
9g
Instructions
1
Step 1
Wash the rabbit meat, soak to remove the blood, and chop into 1-inch cubes. Place in a pot of clear water, bring to a boil, then remove and rinse once more. Tie the scallions into knots, smash the ginger, and mince the green garlic.
2
Step 2
Place a wok over the stove, add the cooking oil and heat. Add the rabbit pieces and stir-fry until the moisture has evaporated. Add the yellow wine, soy sauce, fine salt, scallions, ginger, sugar, cinnamon, star anise, and hot water (level with the meat). Bring to a boil, skim off the foam, cover the pot, and reduce to low heat. Braise until the rabbit is tender and falling apart. Remove and discard the scallions, ginger, cinnamon, and star anise. Stir in the MSG and minced green garlic, sprinkle with ground white pepper, and serve.
