Silver Needle Rabbit Shreds

Name: Silver Needle Rabbit Shreds
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: cleaned rabbit meat; bean sprouts; pickled red chili peppers; Shaoxing wine; 3 g Sichuan salt; egg white batter; 1 g MSG; wet starch; pepper powder; 50 g meat broth; white sugar; 500 g pork lard

A Sichuan dish featuring shredded rabbit meat and mung bean sprouts. The delicate, white shreds resemble fine silver needles, showcasing the precise knife skills and careful heat control essential to this classic preparation.

35 min

Easy

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Ingredients

cleaned rabbit meat

bean sprouts

pickled red chili peppers

Shaoxing wine

Sichuan salt 3 g

egg white batter

MSG 1 g

wet starch

pepper powder

meat broth 50 g

white sugar

pork lard 500 g

Instructions

Preparation

Rinse the cleaned rabbit meat, cut into strips 8 cm long and 2 mm thick; remove ends from bean sprouts; slice pickled red chili peppers.

Marinating and sauce mixing

Marinate the rabbit strips with Shaoxing wine, 1 g Sichuan salt, and egg white batter. In a bowl, mix 2 g Sichuan salt, MSG, wet starch, pepper powder, meat broth, and white sugar to make the sauce.

Cooking

Place wok over high heat, add pork lard, heat to about 50% of full heat, add rabbit strips and gently stir-fry to separate; drain excess oil, add bean sprouts and stir-fry over high heat until just cooked; add pickled chili strips, then immediately pour in the prepared sauce, toss evenly until sauce thickens, then serve.