Stir-fried Rabbit with Scallions

Name: Stir-fried Rabbit with Scallions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g Fresh tender rabbit meat (sliced into 4 cm long, 1.7 cm wide thin slices); 1 Egg white (for velveting); 100 g Scallions (cut into shreds); 6 g (10 g + 5 g used in steps) Shaoxing wine (original listed quantity has discrepancy); 15 g Soy sauce; 2 g White sugar; 2.5 g Sliced ginger; 2 g Vinegar; 1 g Refined salt (for marinating rabbit meat); 10 g (20 g used in total in steps) Wet starch (originally listed as 10 g, 20 g actually used in steps); 10 g Sesame oil (added in steps, not listed in original ingredient list); 500 g (approx. 60 g consumed) Rendered lard (for stir-frying); a small amount MSG (for sauce mixing, mentioned in steps but not listed in ingredient list)

A Zhejiang home-style dish of stir-fried sliced rabbit meat with large scallions. Light reddish in color, with tender meat and a fragrant scallion aroma.

25 min

Easy

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Ingredients

Fresh tender rabbit meat (sliced into 4 cm long, 1.7 cm wide thin slices) 200 g

Egg white (for velveting) 1

Scallions (cut into shreds) 100 g

Shaoxing wine (original listed quantity has discrepancy) 6 g (10 g + 5 g used in steps)

Soy sauce 15 g

White sugar 2 g

Sliced ginger 2.5 g

Vinegar 2 g

Refined salt (for marinating rabbit meat) 1 g

Wet starch (originally listed as 10 g, 20 g actually used in steps) 10 g (20 g used in total in steps)

Sesame oil (added in steps, not listed in original ingredient list) 10 g

Rendered lard (for stir-frying) 500 g (approx. 60 g consumed)

MSG (for sauce mixing, mentioned in steps but not listed in ingredient list) a small amount

Instructions

Velveting the rabbit meat

Slice the rabbit meat into thin pieces that are 4 cm long and 1.7 cm wide, place in a bowl, add refined salt, 5 g Shaoxing wine and egg white, stir vigorously until the mixture becomes sticky, coat with 10 g wet starch for velveting, add 10 g sesame oil and mix well, cut scallions into shreds and set aside.

Preparing the sauce

Add soy sauce, white sugar, vinegar, MSG, 10 g Shaoxing wine and 10 g wet starch to a bowl, add 15 g water and mix to make the sauce.

Stir-frying the rabbit meat

Heat a wok over medium heat, coat the wok with oil, then add rendered lard and heat to 40% (approx. 88°C), add the rabbit meat, use chopsticks to separate the pieces and cook until done, then pour into a colander to drain.

Finishing the dish with scallions

Leave a small amount of base oil in the wok, add scallions and sliced ginger, stir-fry until fragrant, add the cooked rabbit meat, pour the prepared sauce into the wok, toss a few times to coat the meat with the thick sauce, drizzle with sesame oil and serve.