질문하기
Sichuan spicy rabbit is a fiery delicacy with numbing peppercorns and dried chilies. A high protein, lean meat dish for adventurous family meals.
Cut rabbit into bite-sized pieces and rinse in cold water to remove any residual blood, then drain well.
Bring a large pot of water to boil over high heat. Blanch the rabbit pieces with 2 slices of ginger for 3 minutes, skim impurities, then drain.
In a wok over medium-high heat, add 2 tbsp of vegetable oil, heat until shimmering, then stir-fry Sichuan peppercorns, dried chilies, remaining ginger, and garlic until fragrant but not burnt (about 1 minute).
Add the blanched rabbit and scallions to the wok, stir-fry for 3–4 minutes to allow the meat to absorb the spices.
Pour in soy sauce, Shaoxing wine, black vinegar, sugar, and salt. Stir well, reduce heat to low, cover, and simmer for 20 minutes until rabbit is tender.
Uncover, raise heat to medium, and boil off excess liquid, stirring gently to prevent sticking, until sauce thickens and coats the rabbit.
Drizzle with sesame oil and toss lightly. Transfer to a serving platter and garnish with extra scallions or chilies if desired.
