Shredded Rabbit and Mushroom Stir-fry
A stir-fried dish of rabbit meat with shredded mushrooms, valued for helping lower blood sugar and tonify the kidneys.
Ingredients
Rabbit meat (washed and cut into shreds)
250 g
Shredded mushrooms (cut into shreds)
50 g
MSG
to taste
Refined salt
to taste
Soy sauce
to taste
Scallion shreds
to taste
Ginger shreds
to taste
Meat broth
to taste
Egg white
to taste
Cooking wine
to taste
Starch
to taste
Black pepper powder
to taste
Sesame oil
to taste
Peanut oil
to taste
Instructions
1
Cut rabbit meat into shreds
Wash the rabbit meat and cut it into shreds.
2
Marinate the rabbit shreds
Place the shredded rabbit meat in a bowl, add egg white, cooking wine, starch, and soy sauce, then mix well.
3
Cut mushrooms into shreds
Cut the mushrooms into shreds.
4
Stir-fry
Add peanut oil to a wok and heat until hot. Add the shredded rabbit meat and stir-fry until fully cooked, then remove and drain excess oil. Next, add mushrooms and ginger shreds to the wok, stir-fry until fragrant. Pour in cooking wine, then add meat broth, cooked rabbit shreds, refined salt, MSG, and black pepper powder. Bring to a boil, then thicken the sauce with a thin starch slurry. Drizzle with sesame oil, garnish with scallion shreds, and serve.
