Zigong Fresh Pot Rabbit
Zigong Fresh Pot Rabbit is a signature dish from Zigong, Sichuan. The rabbit meat is tender and smooth, with a spicy and numbing flavor from pickled peppers and Sichuan pepper, incredibly appetizing.
Ingredients
15 items- Rabbit meat 500g
- Cooking wine 1 tablespoon
- Starch 1 tablespoon
- Salt 1 teaspoon
- Ginger 1 piece
- Garlic 3 cloves
- Pickled peppers 5-6 pieces
- Dried chili peppers 10 pieces
- Sichuan pepper 1 teaspoon
- Green peppers 2
- Celery 2 stalks
- Cooking oil 3 tablespoons
- Light soy sauce 1 tablespoon
- Sugar 1/2 teaspoon
- Boiling water 300 ml
Nutrition
Steps （8 steps）
Cut 500g rabbit meat into 2cm pieces. Place in a bowl, add 1 tbsp cooking wine, 1/2 tsp salt, 1 tbsp starch, mix well and marinate for 15 minutes.
Mince ginger and garlic. Cut pickled peppers, dried chili, green peppers and celery into sections. Set aside.
Heat wok over medium heat, add 2 tbsp oil. When oil is 70% hot, add rabbit meat and stir-fry quickly until color changes, about 1 minute. Remove and set aside.
Leave some oil in wok, add ginger, garlic, pickled peppers, dried chili, Sichuan pepper. Stir-fry over low heat for 2 minutes until fragrant.
Add 300ml boiling water, turn to high heat and bring to a boil. Add 1 tbsp light soy sauce, 1/2 tsp sugar, 1/2 tsp salt. Adjust seasoning.
Return rabbit meat to wok, reduce to medium heat and cook for 3-5 minutes to absorb flavors while staying tender.
Add green peppers and celery sections, stir well, continue cooking for 1-2 minutes until vegetables are tender-crisp.
Turn to high heat and reduce sauce until thick enough to coat the back of a spoon, about 30 seconds. Dish out and garnish with chopped green onions or cilantro.
Tips
Marinating rabbit meat with starch and cooking wine helps lock in moisture and remove gamey taste. Quickly stir-fry until the meat changes color to keep it tender. Reduce the sauce over high heat at the end for a thicker consistency.
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