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Sheep Tail with Rabbit

Unusual Ingredients

Sheep Tail with Rabbit
Ingredients:
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

Preparation:
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.

                                                                                                                                                       
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