Rabbit in chili oil

Public reference · Home adaptation Red-oil rabbit is a Sichuan cold dish: the point is that it is dressed cold, not fried. The meat must be thoroughly cooled first, otherwise the chilli oil will not cling and the dish will not smell right. The seat record groups red-oil rabbit, peppercorn chicken and preserved egg as the three cold dishes, served before the three steamed dishes. Rabbit was never a seasonal ingredient in Sichuan cooking; rural feasts used to slaughter on the day. This version advises only inspected, traceable rabbit meat. The source carries a great deal of nutritional claim about rabbit meat; only the boiling and dressing steps are taken from it. **The seat record names the dish but not the method**: both the local-history account and the encyclopedia entry list red-oil rabbit only inside a “cold dishes such as …” clause, with no formula. This version's method is taken from the public Chinese-encyclopedia entry for the dish, and has no exclusive correspondence to jiudouwan; it does not represent any one Sichuan restaurant's approach. **Rabbit sourcing is explicitly tightened**: this version specifies skinned rabbit leg (or shoulder, or a small whole rabbit broken down) and advises buying only from licensed, inspected supply — hunting wild rabbit or buying untraceable meat is not recommended. **Quantities are editorial and untested**: 500 g rabbit, 15 minutes of braising and the seasoning weights are set for four servings of a cold dish; the chilli-oil amount is given as a range to taste. Not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry carries a large amount of “beauty meat”, “brain-boosting” and cholesterol-lowering material; none of it is adopted here. Contains soy (fermented beans, soy sauce), wheat (cooking wine) and sesame. Buy rabbit only from licensed and inspected supply; wild rabbit of unknown origin is not recommended. Contains meat; not a vegetarian dish. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as red-oil rabbit, peppercorn chicken and preserved egg; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing peppercorn chicken, rice-flour pork and shredded pork with yellow chives as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 中文百科全書：紅油兔丁 — Core method: half a young rabbit into cold water with peppercorn, ginger and wine; once boiling, simmer on low 15 minutes, judged by a skewer into the thickest part coming out clear; cool, then chop into about 1 cm pieces with scallion lengths. The dressing is soy, sugar and Hanyuan blue-flower peppercorn powder (the entry notes this peppercorn has no bitter aftertaste), plus fermented black beans, then chilli oil — with the explicit instruction to add the oil with its sediment rather than only the clear oil, or it will not be fragrant. Toss and finish with toasted sesame. https://newton.com.tw/wiki/%E7%B4%85%E6%B2%B9%E5%85%94%E4%B8%81 FDA: Food Allergies — Basis for declaring soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.