Spicy Mala Rabbit Meat

Name: Spicy Mala Rabbit Meat
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 200 g Wild rabbit meat (washed, tendons removed, cut into even thin slices, soaked for half an hour then drained); 50 g Egg (beaten for coating); 10 g Starch (for coating); 25 g Cucumber slices; 2.5 g Refined salt; 10 g Cooking wine; 5 g Soy sauce; 1 g MSG; 10 g Ginger (cut into slices); 10 g Scallion (cut into slices); 15 g Chili oil; 1 g Ground Sichuan peppercorn; 500 g Peanut oil (50g actually consumed); 5 g Dried red chili (cut into segments); 3 g Sesame oil

A Korean-style dish featuring thinly sliced rabbit meat, quickly stir-fried with chili oil and Sichuan pepper powder. It has a vivid red-and-yellow color with a numbing-spicy, tender, and savory flavor profile.

55 min

Easy

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Ingredients

Wild rabbit meat (washed, tendons removed, cut into even thin slices, soaked for half an hour then drained) 200 g

Egg (beaten for coating) 50 g

Starch (for coating) 10 g

Cucumber slices 25 g

Refined salt 2.5 g

Cooking wine 10 g

Soy sauce 5 g

MSG 1 g

Ginger (cut into slices) 10 g

Scallion (cut into slices) 10 g

Chili oil 15 g

Ground Sichuan peppercorn 1 g

Peanut oil (50g actually consumed) 500 g

Dried red chili (cut into segments) 5 g

Sesame oil 3 g

Instructions

Coating the Rabbit Meat

Wash the rabbit meat, remove the tendons, and cut into even thin slices. Place in a porcelain bowl, add water and soak for half an hour until the meat turns pale, then drain off the blood-tinged water. Add cooking wine, refined salt, egg, and starch to coat, and mix well.

Slip-frying the Rabbit Meat

Heat a wok and pour in the peanut oil. When the oil reaches about 40% heat, add the rabbit meat slices and slip-fry them apart until cooked through. Pour through a colander to drain off the oil, and reserve the remaining oil in an oil jar.

Seasoning and Final Stir-fry

Heat a clean wok and add 25g peanut oil. When the oil reaches about 50% heat, add the dried red chili segments, fry until fragrant, then remove. Add the ground Sichuan peppercorn and stir until aromatic. Toss in the scallion slices, ginger slices, and cucumber slices, then add the rabbit meat. Season with refined salt, cooking wine, soy sauce, chili oil, and MSG, and stir-fry until evenly combined. Drizzle in the sesame oil, remove from heat, and transfer to a serving plate.