Versatile:
Authentic Chengdu flavor, featuring a balance of spiciness, saltiness, sweetness, and acidity. It has a rich, spicy taste.
Kung Pao Rabbit
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Numbing flavor:
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Spicy flavor:
Versatile:
Ingredients can be adjusted according to local market needs to create dishes like Kung Pao Shrimp Balls and Kung Pao Meat.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Diced rabbit meat
200g
1 Bag of Kung Pao Chicken Seasoning
62g
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Accessory Ingredients
Salad oil
20g
Fried peanuts
60g
Leek onion sections
30g
ginger and garlic slices
10g Each
Marinade packet
10g
Sichuan peppercorns
5g
Dried chili sections
10g
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Preparation of Ingredients
1
Debone the rabbit meat and cut it into large cubes. Marinate and coat with marinade seasoning. Cut leek onions into sections.2
Slice the ginger and garlic. -
Cooking Steps
1
Heat an appropriate amount of oil in a pan. When the oil temperature reaches about 180°C, fry the rabbit meat until cooked.2
In a separate pan, add 20g of salad oil, followed by the Sichuan peppercorns and dried chili sections. Sauté until fragrant and colored, then add the ginger, garlic, and leek onion sections.3
Once the mixture is aromatic and changes color, add the rabbit meat and Kung Pao Chicken Seasoning. Stir-fry until well-coated and flavorful.4
Finally, add the fried peanuts, stir to combine, and serve on a plate.
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