Hello everyone, this is Wang Gang
In this video, I'll share the recipe of a home dish
Lengchi Tu ("Cold Served Rabbit")
First, prepare a grey rabbit (~2000g)
In fact, the color of the rabbit doesn't affect the taste
It's just that white rabbits are too cute
As the slaughtering process is too bloody, it's better to ask your dealer to handle it
Open the abdomen and remove all organs
Then clean up the rabbit for later use
Next, cutting
First, chop the rabbit in the middle into two halves
Chop it into slices, and then chop the slices into 1cm dices
For the best flavor, the dices should be small
Put the rabbit dices into a bowl
Next, marination
Add 50g raw ginger slices into the bowl
The ginger slices don't need to be too thin
Add some chives twisted into a ball
Add 40g Chinese cooking wine
Add a moderate amount of Sichuan green peppercorn
Add 2 tsp salt (~4g)
Mix up everything and marinate for 10 minutes
10 minutes later, remove the ginger and chives
Next, prepare the side ingredients
Add some dried chili peppers (~50g) cut into chunks into a bowl
You may also change the amount depending on your own taste
Finally, add a handful of Sichuan green peppercorns into the bowl
Next, cook
First, heat up the wok
Then add some oil to lubricate the wok
Then pour out the hot oil
Add 500g cooked rapeseed oil (this is the "Xiao Kuan You" amount, or "moderately broad oil")
Use medium fire to heat the oil to 60% (~180C)
After that, add in the marinated rabbit meat to fry for about 4 minutes
so that the meat becomes crispy in the outside and tender in the inside
4 minutes later, add in the dried chili peppers and green peppercorns to fry to 30 seconds
When the aroma is released, add a moderate amount of water
Next, "Shou Wei" (lit. "seasoning absorption")
Add 1tsp ground sand ginger (~1.5g)
Add 1tsp ground star anise (~1.g)
Add 5g light soy sauce
Then use medium to low fire to boil and thicken the sauce for 5 minutes
so that the flavor of all the seasonings is absorbed by the rabbit meat
The technical term for this step is "Shou Zhi" (lit. "seasoning absorption")
When the rabbit meat looks shiny, add the numbing and spicy seasoning
Add 3tsp chili powder (~8g)
You may reduce the amount if you can't handle spiciness
Add 1g ground Sichuan pepper
Add 1tsp MSG
Add a little white sugar
Add a few drops of Zhenjiang vinegar
Turn to low fire, and stir fry to mix up everything evenly
Finally, add a little peanut oil and stir fry. Then the dish is ready after cooling down
Now, a delicious dish of "Zigong Lengchi Tu" (Cold Served Rabbit in Zigong Style) with endless aftertaste is done!
Technical summary of Lengchi Tu 1. For the best taste, use freshly slaughtered rabbits 2. It's not recommended to slaughter by yourself. You may ask your dealer to handle it. 3. For the best flavor, the dish must be served after completely cooling down. 4. The remaining chili oil can be used for other cold dishes or the second Tengchi Tu serving
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