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Rabbit in Hot Bean Sauce
|Rabbit in Hot Bean Sauce|
2 rabbits, bones removed, cut into bite-size pieces, fresh or dried
1 large onion, peeled and cut into wedges
1 teaspoon Sichuan peppercorns tied into a spice bag
2 Tablespoons vegetable oil
2 Tablespoons grated fresh ginger
2 Tablespoons mashed fermented black beans
2 Tablespoon thin soy sauce
2 Tablespoon sesame oil
1 Tablespoon hot sauce
2 cups freshly prepared rice
1. Heat one quart water in a wok or large pot, add the rabbit, onion, and the Sichuan peppercorns in their spice bag. If usig a fresh rabbit, simmer for fifteen minutes, if using a dried one, simmer for one hour; then discard the spice bag.
2. Heat oil in a wok or fry pan, and fry the ginger for half a minute, then add the black beans and soy sauce and the drained rabbit and stir-fry for one minute before adding the sesame oil and the hot sauce. Continue stir-frying for two or three minutes more. Then serve over hot cooked rice.