1. Ingredients: half rabbit meat, a whole piece of ginger, one cucumber, a handful of bean sprouts, ten Sichuan pickled peppers (spicy millet), two wattle sticks, and a handful of Sichuan peppercorns Take ten dried chili peppers, one spoonful of bean paste, five cloves of garlic, two spoons of cooking wine, one spoonful of oyster sauce, one spoonful of cornstarch, a little chicken essence, and a little sugar.

2. Wash the rabbit meat and cut it into small pieces. Add two spoons of cooking wine, one spoon of oyster sauce, one spoon of starch and one spoon of cooking oil. Stir evenly and marinate for half an hour.

3. Shred the ginger. , cut the soaked millet and chili twigs into small circles, pat the garlic, cut the cucumber into small strips, wash and blanch the bean sprouts, remove and set aside

4. Put more oil in the pot and marinate Stir-fry the rabbit meat evenly and take it out when the color changes. At this time, you need to pour out the remaining oil from the pot and clean the pot.

5. Pour an appropriate amount of oil into the pot and wait until it is hot. Add the chopped ginger, pickled pepper, garlic, two wattle sticks, dried peppercorns (but don’t put out all the two wattle sticks and leave a little), and Pixian bean paste. Fry until red oil comes out, then add a little sugar. Now add rabbit meat and cucumber and stir well. Add boiling water, just enough to cover the ingredients. Put the blanched bean sprouts on top. Cover the pot and bring to a boil over high heat. After a few minutes, taste the saltiness and a little chicken essence.

6. Pick out the bean sprouts and put them at the bottom of the vegetable bowl. Then put all the ingredients into the bowl. Leave the soup in the pot. Stir-fry the remaining Erjingtiao and scallions and pour it on the ingredients. , so that you have both color and fragrance.