Sichuan Kung Pao Rabbit

Name: Sichuan Kung Pao Rabbit
Total time: 35 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g chinkiang vinegar; 20 g corn starch; 5 g Dark soy sauce; 20 g garlic; 15 g ginger; 55 g peanut oil; 100 g peanuts; 500 g rabbit meat; 50 g scallions; 5 g sesame oil; 30 g Shaoxing wine; 20 g Sichuan chili bean paste; 20 g sichuan chilies; 5 g Sichuan peppercorns; 30 g soy sauce; 15 g sugar; 50 g Water

⏱️ 35 dk 🔥 516 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g chinkiang vinegar
20 g corn starch
5 g Dark soy sauce
20 g garlic
15 g ginger
55 g peanut oil
100 g peanuts
500 g rabbit meat
50 g scallions
5 g sesame oil
30 g Shaoxing wine
20 g Sichuan chili bean paste
20 g sichuan chilies
5 g Sichuan peppercorns
30 g soy sauce
15 g sugar
50 g Water

Hazırlanışı

Combine 500g rabbit meat with 10g corn starch and 15g Shaoxing wine, then let it rest for 15 minutes.

Whisk 30g soy sauce, 30g Chinkiang vinegar, 15g sugar, 5g dark soy sauce, 10g corn starch, and 50g water in a bowl.

Heat 30g peanut oil in a wok and stir-fry the marinated rabbit until just cooked through, then remove from the pan.

Sichuan Kung Pao Rabbit

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!