What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5257045 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Sheep Tail with Rabbit

Unusual Ingredients

Sheep Tail with Rabbit
1 skinned sheep-tail, cut in two-inch pieces
3 Tablespoons corn or potato starch, divided
1 pound rabbit meat, diced into one-inch pieces
3 Tablespoons vegetable oil
½ pound turnip, peeled and chopped
3 scallions, cut in half-inch pieces
½ cup black vinegar
1 Tablespoon whole Sichuan peppercorns tied into a piece of cheesecloth
½ pound dry thin noodles, cooked and drained

1. Toss half the starch with the sheep tail pieces, the other half with the rabbit meat; and set each aside separately to wet the starch.
2. Heat the oil and fry them separately until light tan and crisp, about eight minutes each.
3. Next, put sheep tail pieces, turnip, and scallion pieces with the vinegar and one cup of cold water, and the cheesecloth packet in a large saucepan and simmer for one hour, then add the rabbit pieces and simmer another hour before discarding cheesecloth packet.
4. Add the spicy sauce and a half cup of water and simmer until the meats are tender.
5. Stir for two minutes, then add one tablespoon water cornstarch, stir for one minute, then when thick, serve on the cooked noodles.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720