Red Soup Rabbit
Tender rabbit meat in a bold, numbing chili broth – a classic Sichuan comfort dish that warms the soul and pairs perfectly with rice.
Ingredients
14 items- Rabbit meat 500g
- Ginger 1 piece
- Garlic 5 cloves
- Scallions 2 stalks
- Dried chilies 10g
- Sichuan peppercorns 5g
- Pixian doubanjiang (chili bean paste) 1 tbsp
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar a pinch
- Rapeseed oil 30g
- Green pepper or asparagus lettuce 50g
- Salt to taste
Nutrition
Steps （6 steps）
Rinse and cut rabbit meat into 2cm pieces. Place in a pot with cold water, ginger slices and cooking wine. Bring to a boil over high heat, skim off the foam, blanch for 3 minutes then drain.
Heat rapeseed oil in a wok over medium heat. Fry ginger, garlic and scallions until fragrant, about 1 minute. Add Pixian doubanjiang and stir-fry until the oil turns red, about 2 minutes.
Add dried chili segments and Sichuan peppercorns. Reduce heat to low and stir-fry until aromatic, about 30 seconds. Be careful not to burn them.
Add the blanched rabbit pieces. Turn the heat to high and stir-fry for 2 minutes until the meat is lightly browned and coated with red oil.
Pour in boiling water to just cover the rabbit. Add light soy sauce, dark soy sauce and sugar. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes until the rabbit is tender.
Uncover, add green pepper or lettuce pieces. Turn up the heat to reduce the sauce until it thickens enough to coat the back of a spoon. Adjust salt if needed. Sprinkle with chopped scallions before serving.
Tips
Always start blanching with cold water to effectively remove gamey odor. Simmer long enough for tenderness; when reducing, watch the consistency to prevent burning.
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