Crispy Salted Rabbit Slices

Crispy Salted Rabbit Slices

　　Crispy Salted Rabbit Slices

　　[Dish Name] Crispy Salted Rabbit Slices [Cuisine] Hunan Cuisine [Characteristics] The finished dish has a light yellow color, crispy on the outside and tender on the inside, with a fragrant, spicy, and numbing taste. [Ingredients] Main ingredient: 300g fresh rabbit meat. Accompaniments: 2 eggs, 40g flour. Seasonings: 1000g cooked lard (actual usage 75g), 5g refined salt, 0.5g MSG, 25g cooking wine, 5g chopped scallions, 0.5g ground Sichuan peppercorn, 25g wet starch, 5g sesame oil. [Preparation] 1. Wash the fresh rabbit meat, remove the sinews and membranes, then slice it diagonally into thin slices about 3cm long, 2cm wide, and 0.3cm thick. Place in a bowl, add cooking wine, MSG, and refined salt, mix well, and marinate for 3 minutes. 2. In a large bowl, mix the flour, eggs, and wet starch into a smooth batter, then coat the marinated rabbit slices evenly with the batter. 3. Heat a wok over high heat, add the cooked lard, and heat until it reaches 60% heat. Carefully place the coated rabbit slices one by one into the hot oil. Once the surface turns light yellow, remove with a strainer and drain the oil. 4. Leave a little oil in the wok over high heat, quickly stir-fry the rabbit slices, sprinkle with chopped scallions and ground Sichuan peppercorn, drizzle with sesame oil, toss the wok a few times, then plate and serve.