壮族子姜野兔肉
壮族子姜野兔肉是广西的中秋菜。野兔肉比家兔紧实有嚼劲，配上嫩姜大火爆炒，去腥提鲜。壮族人中秋吃兔子，是传统。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
Wild rabbit meat
Boneless, sliced thin
Young ginger
Sliced
Scallion
Sliced
Lard
Or cooking oil
Salt
Divided
MSG
Optional
Starch
For coating
Remove tendons from rabbit meat. Slice thinly. Add 10g salt, MSG and 20g starch. Mix well.
Slice young ginger and scallion.
Heat wok until very hot. Add oil and heat to 180°C.
Add rabbit meat and stir-fry until white and cooked. Remove and set aside.
Add scallions to wok, then salt and ginger slices. Stir-fry until fragrant.
Return rabbit meat to wok. Stir-fry briefly. Thicken with remaining starch. Drizzle with oil and serve.
Cooking Tips