Double pepper diving rabbit is a famous dish of Sichuan Han nationality, belonging to Sichuan cuisine. It is tender, slightly spicy, crisp and delicious. The main raw material is rabbit meat, with a rabbit, a few onions, a little pepper and seasoning. I’m a heavy taster, far from being satisfied with mild spicy, so I made a medium spicy, super comfortable one.


1500 grams of rabbit meat
750g bamboo shoots
500g Pleurotus ostreatus
500g Vitex negundo
4 tbsp starch
4 tbsp hot pepper noodles
10 g Zanthoxylum bungeanum
2 tbsp bean paste
3 tbsp dried pepper
3 tbsp cooking wine
3 tbsp pepper
1 egg
100g pickled ginger and pepper
2 tbsp soy sauce
2 tbsp sugar


Step 1
Wash the ingredients, cut the rabbit meat into pieces, cut the green shoots into strips, tear the Pleurotus ostreatus into small pieces of appropriate size, cut the erjingtiao into sections, pickle the pepper, cut the pickled ginger and shred; Add cooking wine, starch, egg, salt, pepper, Zanthoxylum bungeanum and ginger to rabbit meat and marinate for half an hour.

Step 2
Put oil in the pot, a little more oil, put the oil into the rabbit meat after it is hot, stir fry it quickly, remove it after it changes color and set it aside.

Step 3
After the rabbit is fished out, add a little oil to soak ginger and pepper, stir fry until fragrant, add appropriate amount of Douban, stir fry evenly, then add erjingtiao pepper, stir fry.

Step 4
Then pour in the bamboo shoots and oyster mushrooms and stir fry them.

Step 5
Then pour in boiling water or soup, add appropriate amount of cooking wine, soy sauce, salt, sugar, pepper and salt to taste, boil over high heat, pour in rabbit meat, cook for a few minutes, then remove, sprinkle with scallion, dried pepper, green pepper and chili noodles, and then pour in a spoonful of hot oil.