Steamed Rabbit

Name: Steamed Rabbit
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 130g Steamed Pork; 600g rabbit; 2 tbsp Peanut oil; 1/2 teaspoon salt; 1 tbsp Soy sauce; 1 piece ginger; 4 cloves garlic; 1 tbsp Sweet noodle sauce; 2 pieces parsley; 1 coffee spoon Five spice powder; 2 tbsp Pixian Doubanjiang; 1 tbsp Rice wine; 1 tbsp Glutinous rice; 3 coffee spoons pepper powder

by Saifi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Sichuan people like to eat rabbit meat. Some people think that the essence of rabbit lies in the head. The most famous one is Shuangliu rabbit head. It is popular to eat live rabbits in eastern Sichuan. Live rabbits are not eaten raw, but they must be killed and cooked. Don't look at the fact that a rabbit meat is rare, but under the chef's delicate arrangement, it can evolve into several dishes. Cut the hind leg meat to make a boiled rabbit; chop the front leg into small pieces, add various seasonings and steam with rice noodles; chop the middle body into coarse grains, fry it in a frying pan, and grab a lot of green chili, Fresh green pepper and ginger garlic, mix in the right amount of salt, a few times in the pot, it will become a spicy and spicy dish that goes with wine. Today, I will introduce to you an old Sichuan-East special steamed dish-steamed rabbit with powder.

Steamed Rabbit

1. Finely chop ginger and garlic, and finely chop coriander

2. Cut the rabbit meat into small pieces, add five-spice powder, Pixian Douban, ginger and garlic, sweet noodle sauce, rice wine

3. Then add glutinous rice (rice wine), 2 coffee spoons of pepper powder, soy sauce and some salt

4. Grab all seasonings and meat thoroughly and marinate for more than 30 minutes

5. Put peanut oil and steamed rice noodles with pork

6. Grab enough to make each piece of meat stick with rice noodles, marinate for 5 minutes

7. Spread the meat on a plate and put it in an electric pressure cooker equipped with a steaming compartment

8. After closing the cap and sealing the valve, press the leguminus button to automatically complete the procedure and open the cap when the valve is out of air

9. Sprinkle 1 coffee spoon of pepper powder and chopped coriander evenly on the steamed rabbit meat, serve