Dry Pot Rabbit
A classic Sichuan dish, dry pot rabbit is dry-fried with spicy seasonings and crisp veggies, full of wok aroma and perfect with rice or beer.
Ingredients
18 items- Rabbit meat 500g
- Dried chilies 15
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Green bell pepper 2
- Red bell pepper 1
- Onion 1/2
- Pixian chili bean paste 1.5 tbsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Sesame oil 1 tsp
- Toasted sesame seeds 1 tbsp
- Cumin powder 1 tsp
- Sichuan pepper oil 1 tsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Cut rabbit into pieces, mix with 1 tbsp cooking wine, 1 tsp salt, 3 ginger slices. Marinate 15 min, drain.
Cube bell peppers, slice onion, smash garlic, cut dried chilies, slice ginger. Prep time about 2 min.
Heat oil in wok to medium-hot (180°C), add rabbit and stir-fry over high heat 3-4 min until golden and crispy. Remove.
Leave base oil, toast Sichuan peppercorns, dried chilies, ginger, garlic over low heat, add bean paste and stir until red oil releases, about 1 min.
Turn to high heat, add onion and peppers, stir-fry about 1 min until just tender with slightly wrinkled skin.
Return rabbit, add soy sauce, sugar, sesame oil, stir-fry 1 min over high heat. Sprinkle sesame seeds, cumin powder, Sichuan pepper oil, mix well. Serve.
Tips
Always drain the marinated rabbit well to avoid splattering and achieve a dry, fragrant texture through quick stir-frying.
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