Braised Wild Rabbit in Brown Sauce

Braised Wild Rabbit in Brown Sauce

　　Wild rabbit is a high-protein, nutritious dish, and Braised Wild Rabbit in Brown Sauce is a popular dish in Guizhou cuisine. The preparation method involves skinning the wild rabbit, gutting it, and cutting the meat into one-inch cubes. Soak the meat in clean water for an hour, then boil it in water to remove the blood or use wine to eliminate the wild gamey taste. Drain the water and lightly stir-fry the meat in a wok. Add salt, soy sauce, rock sugar, scallions, ginger, and other seasonings along with the broth, and bring to a boil. Then transfer to low heat and braise for two hours until the rabbit meat becomes tender. Remove the ginger and scallions, place the meat on a plate, and then reduce the sauce in the wok over high heat until thickened. Add MSG and pour the sauce over the rabbit meat pieces. (Guiyang)