Sichuan spicy boiled rabbit

Overview

How to cook Sichuan spicy boiled rabbit at home

Tags

• hot dishes
• sichuan cuisine
• lunch
• dinner
• bean sprouts
• cooking wine
• doubanjiang
• dried chili pepper
• egg
• light soy sauce
• millet spicy
• old ginger
• old soy sauce
• pickled pepper
• rabbit meat
• vinegar
• water starch
• white sugar
• zanthoxylum bungeanum
• garlic
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the rabbit meat into cubes, wash and drain the blood. Add salt, white pepper, egg white, cooking wine, and water starch, mix well, cover with plastic wrap and refrigerate for more than 30 minutes

   

2. 2 Smash the garlic and Sichuan peppercorns slightly, tear the dried chili peppers into sections, chop the pickled peppers, wash the bean sprouts and set aside

   

3. 3 Heat oil in a pan, add garlic, Sichuan peppercorns, pickled peppers, half of dried chilies and millet and stir-fry until fragrant. Add bean paste and stir-fry until red oil comes out. Add 500ml boiling water (it's better to use broth), bring to a boil over high heat, add salt, light soy sauce, dark soy sauce, vinegar, and sugar to taste. Turn to medium heat and add bean sprouts until cooked, then spread them on the bottom of the bowl and set aside. Add the diced rabbit into the pot and cook (don't stir the diced rabbit after adding it to the pot, otherwise the starch will be stirred into the soup and affect the taste)

   

4. 4 After the rabbit meat is cooked, take it out, sprinkle with chopped green onion, coriander and the remaining half of the chili millet and dried chili pepper, then drizzle with a layer of boiling oil