Tiger Skin Rabbit
Traditional dish from the Man Han Quan Xi imperial feast. Rabbit meat is wrapped in an egg sheet and deep-fried until golden and crispy, with an exterior resembling tiger skin.
Ingredients
Clean rabbit meat (diced after boiling for 20 minutes)
200g
Soaked shiitake mushrooms (washed and diced)
25g
Soaked bamboo shoots (washed and diced)
25g
Eggs (3 for egg sheets, 1 for batter)
4
Cooking wine
15g
Salt
1.5g
Cornstarch (15g for egg sheets, 15g for batter)
30g
Flour (mixed into thin batter to stick egg sheets)
A little
Scallion (cut into sections)
25g
Ginger (cut into sections)
25g
Peanut oil (for frying)
500g (about 60g used)
Clear broth (for cooking rabbit)
350g
Soy sauce
5g
Instructions
1
Initial preparation of rabbit meat
Pour clear water into a pot, add the washed rabbit meat, and boil for about 20 minutes, then remove. Cut scallion and ginger into sections. Rinse the soaked shiitake mushrooms and soaked bamboo shoots.
2
Braised rabbit
Pour clear broth into a pot, add cooking wine, a little salt, scallion and ginger sections, and soy sauce. Add rabbit meat and bring to a boil until about 70% tender, then remove.
3
Prepare filling
Cut the cooked rabbit meat, soaked shiitake mushrooms, and soaked bamboo shoots into small dice the size of chopstick heads. Heat a wok, add a little peanut oil, then add rabbit dice, mushroom dice, bamboo shoot dice, cooking wine, and salt. Stir-fry for 1 to 2 minutes, drain into a colander, place on a plate, and divide into four portions of filling.
4
Make egg sheets
Crack three eggs into a bowl, add 15g cornstarch and a little salt, and mix well. Heat an oil pan, brush the pan with a thin layer of oil, then pour in the egg mixture to make two thin round egg sheets. Pour flour into a bowl and mix with water to form a thin batter.
5
Wrap and shape
Cut the egg sheets into four square pieces with sides of 4 inches each. Place one portion of filling in the center of an egg sheet, brush the edges with flour batter, and fold from all sides to form a rectangular strip about 3.5 inches long and 1.5 inches wide. Repeat to make four in total.
6
Prepare egg batter
Crack one egg into a bowl, add cornstarch, cooking wine, and salt, and mix into a batter.
7
Deep-fry tiger skin
Heat a wok, add peanut oil, and heat to about 60% hot. Coat the rabbit meat with egg batter, carefully place into the hot oil, and fry until golden brown. Remove, drain oil, and arrange on a plate to serve.
