Spicy Stir-Fried Rabbit Dice Recipe

• 500g rabbit leg meat, cut into small cubes
• 10g Sichuan peppercorns
• 10 dried red chili peppers
• 2 star anise
• 50ml cooking oil
• 6 slices fresh ginger
• 6 cloves garlic, crushed
• 1 piece dried tangerine peel, soaked and cut into small pieces
• 50ml cooking wine (Shaoxing wine or dry sherry)
• 1 tablespoon dark soy sauce
• Salt and freshly ground black pepper
• 1 bunch green onions, cut into sections
• 1 tablespoon sesame oil
• Fresh cilantro leaves, for garnish

• Rinse the rabbit meat cubes under cold water to remove any impurities. Pat dry with paper towels。

• Heat the cooking oil in a large wok over medium heat. Add the Sichuan peppercorns, dried red chili peppers, and star anise. Stir-fry until fragrant and the spices change color。
• Add the ginger slices and garlic cloves, and continue to stir-fry for about 1 minute until fragrant。

• Increase the heat to high. Add the rabbit meat cubes to the wok. Stir-fry vigorously for about 3-4 minutes, or until the meat is browned and the moisture from the meat has mostly evaporated。
• Add the cooking wine and stir-fry for another 1-2 minutes to help deglaze the wok and add flavor。
• Add the dark soy sauce to the wok and stir-fry until the rabbit meat is evenly coated and has a nice glossy appearance。

• Add enough hot water (or chicken broth, if available) to just cover the rabbit meat. Bring to a boil, then reduce the heat to a simmer。
• Cover the wok with a lid and let it simmer for about 15-20 minutes, or until the rabbit meat is tender。
• Once the meat is tender, remove the lid and increase the heat to high. Stir-fry the rabbit meat until the sauce has thickened and the meat is fully coated。
• Add the green onion sections and stir-fry for another 1-2 minutes until the green onions are wilted。
• Drizzle with sesame oil and stir to combine。

• Transfer the spicy stir-fried rabbit dice to a serving plate。
• Garnish with fresh cilantro leaves。
• Serve immediately, enjoying the tender rabbit meat with a spicy and aromatic sauce。