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2 rabbits, hind quarters only, meat prepared in slices, cross-cut on one surface
1 Teaspoon salt
2 teaspoons rice wine
1 teaspoon chili sauce
2 egg whites
6 large shallots, peeled and each one cut in half
3 slices peeled fresh ginger
1 cup oil or melted lard
1 small green pepper, seeded and cut into cubes
1 teaspoon sesame oil
1. Rub the rabbit pieces with the salt, mix with the rice wine, and set aside for ten minutes. Then mix in the chili sauce, egg whites, shallots, and ginger, and cover with plastic wrap and let this rest in the refrigerator for one hour.
2. Remove from the refrigerator, remove the plastic wrap, and set aside while heating the lard or oil, then fry the meat in the lard for two minutes, and then drain on paper towels. Add the green pepper cubes and fry for half a minute, then remove the meat and vegetable from the wok and set it aside to cool.
3. Return the meat to the wok or fry pan, and the pieces of green pepper, and stir-fry for one minute, then mix in the sesame oi, and serve.