Rabbit with Sichuan pepper (Hua jiao tu ding) from Sichuan Cookery by Fuchsia Dunlop

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Notes about this recipe

  • Ro_ on August 31, 2021

    The flavours of this were quite nice, but I used off the bone rabbit and what with it being first deep fried then cooked again, it came out dry. I think next time I'd use on the bone to try to keep it moist.

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