Spicy Braised Rabbit

Spicy Braised Rabbit

　　Spicy Braised Rabbit is a distinctive local dish from the Meijiang region. It inherits the sour, spicy, and delicious characteristics of Hunan cuisine, which emphasizes both flavor and presentation, while also incorporating the numbing spiciness of Sichuan cuisine and the crisp aroma of Anhui cuisine. When served, it is spicy, sweet, savory, and delightfully crispy.

　　　　Spicy Braised Rabbit uses wild rabbits from the highlands around Dajiangkou as its main ingredient. The live rabbits are slaughtered, skinned, and cleaned before being sliced into pieces. These are then stir-fried in lard until about 60% cooked. Next, they are mixed with a pre-prepared broth made with ginger slices, garlic, pepper, salt, and other seasonings, and placed inside a bamboo tube used for the first time. The outside of the bamboo tube is then coated with yellow mud and roasted in firewood ashes. After about 20 minutes, freshly stir-fried red chili peppers and the rabbit meat taken out of the bamboo tube are combined in a pan and drizzled with sesame oil. This completes the preparation of Spicy Braised Rabbit.