Ingredients
300 g fresh rabbit meat, 2 eggs, 40 g (about 1/3 cup) all-purpose flour.
Seasonings
1000 g (about 2.2 lbs) lard (75 g/2.6 oz will be absorbed), 25 g (0.9 oz) wet starch, 25 g (0.9 oz) Shaoxing wine, 5 g (0.2 oz) salt, 5 g (0.2 oz) chopped scallions, 5 g (0.2 oz) sesame oil, 0.5 g (0.02 oz) Sichuan peppercorn powder, 0.5 g (0.02 oz) MSG.
Instructions
1. Wash the fresh rabbit meat, remove any sinew, and slice diagonally into thin pieces about 3 cm long, 2 cm wide, and 0.3 cm thick. Place in a bowl, add cooking wine, MSG, and salt, toss to coat evenly, and marinate for 3 minutes.
2. Combine flour, eggs, and wet starch in a large bowl, stirring to form a batter, then pour it over the marinated rabbit slices and toss to coat evenly.
3. Place a wok over high heat and add lard, heating it to 180°C (350°F). Carefully add the battered rabbit slices one by one, frying until they turn light golden brown, then remove with a slotted spoon and drain the excess oil.
4. Leave a small amount of oil in the wok and place it over high heat, quickly stir-fry the rabbit slices, sprinkle with chopped scallions and Sichuan pepper powder, drizzle with sesame oil, toss the wok a few times, then plate and serve. The finished dish is light golden in color, crispy on the outside and tender on the inside, with a fragrant, numbing, and spicy flavor.