Ingredients and Tools
- Rabbit meat
- Salt
- MSG
- Oyster sauce
- Cooking wine
- Garlic
- Ginger
- Scallions/green onions/white onions
- Dried chili peppers
- Green Sichuan peppercorns
- Star anise
- Cinnamon bark
- Bay leaves
- Sand ginger
- White cardamom
- Fennel seeds
- White sesame seeds
Measurements
- Salt amount = rabbit meat jin count * 2 grams
- MSG amount = rabbit meat jin count * 1 gram
- Oyster sauce amount = rabbit meat jin count * 5 grams
- Cooking wine amount = rabbit meat jin count * 10 grams
- Oil amount = rabbit meat jin count * 0.9 ～ 1 liter
- Garlic amount = rabbit meat jin count * half a head of garlic
- Ginger amount = garlic amount
- Total amount of scallions/green onions/white onions = rabbit meat jin count * 15 grams
- Dried chili amount = total volume of chili segments equals total volume of rabbit meat
- Green Sichuan peppercorn amount = for 3 jin rabbit meat, one full rice bowl of peppercorns
- Star anise amount = rabbit meat jin count * 1 piece
- Cinnamon bark amount = rabbit meat jin count * a thumb-length piece
- Bay leaves amount = rabbit meat jin count * 5 leaves
- Sand ginger amount = rabbit meat jin count * a soybean-sized piece
- White cardamom amount = rabbit meat jin count * 2 pods
- Fennel seeds amount = rabbit meat jin count * 15 grams
- White sesame seeds amount = rabbit meat jin count * 25 grams Use the above conditions to calculate the planned ingredient ratios.
Steps
- Peel and mince the garlic and ginger; wash the star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds for later use.
- Cut the dried chilies into 2 cm segments and wash for later use.
- Wash the scallions/green onions/white onions; cut the white onion into small pieces.
- Chop the rabbit meat into 2 cm pieces, add salt, cooking wine, and MSG to season, and marinate for 15 minutes.
- Pour oil into the pot. When the oil is 4/10 hot, add the scallions/green onions/white onions and stir-fry over medium-low heat until fragrant. When they are lightly browned, remove them.
- Increase to high heat to raise the oil temperature. When the oil is 8/10 hot, add the rabbit meat. During frying, reduce to medium-low heat. Fry until the rabbit meat is slightly browned, then remove it.
- Raise the oil temperature, add the dried chilies, green Sichuan peppercorns, star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds; turn to low heat and fry the chili segments until crisp.
- Add the rabbit meat back in, add oyster sauce, and stir-fry for a few minutes.
- Turn off the heat, add the garlic, ginger, and white sesame seeds, and stir-fry evenly.
- Let it sit overnight to absorb more flavor.