46 minutes ago, jmacnaughtan said:
I'd love to hear more about Xingguo hare. I don't think I've ever seen any non-European hare dishes.
Ok. This appears to come from Xingguo in Jiangxi in eastern China, yet most of the ingredients are Sichuanese staples.
I must stress that I've never cooked or eaten this, so I can only explain what the recipe says (without translating it - copyright). The ingredients are:
500g hare meat
50g Hangzhou chilies (Hangzhou is also in the east.)
40g wild chilies
ginger
spring onion (scallion)
doubanjiang (Sichuan bean paste)
dried Sichuan facing heaven chilies
star anise
cooking wine
stock
salt
MSG
rock sugar
soy sauce
oyster sauce
vegetable oil
If I haven't mentioned quantities, that's because the recipe doesn't!
Hangzhou peppers are long thin green chilis - relatively mild. Image.
Wild peppers are smaller, also green and usually hot. Image.
I'd say any similar heat chilies you have access to will be fine. I can't get the Hangzhou chilies here, either.
Here is a paraphrased version of the method.
The hare is blanched and the first two chilies cut into small round slices.
The ginger, sprng onion, doubanjiang, dried facing heaven chilies and star anise are stir-fried until fragrant. Cooking wine, stock, chillies and hare are added and everything brought to a boil. Salt, sugar, soy sauce, oyster sauce and MSG are added, then everything simmered until cooked through.
Here is a low-res image of the book's illustration of the final dish. I think this is covered by "fair use".
