Raw materials:

Dice rabbit meat (use young rabbits instead of old rabbits), dried pepper, ginger, garlic, onion, green/red pepper, cinnamon, fragrant leaves, star anise, dried tangerine peel, rhizoma kaempferiae and tsaoko.

(soak the dried tangerine peel in hot water in advance, sift out the seeds of dried Chili peppers and soak them in hot water to make them spicy, then pour out the water and drain it for later use.)

Practice:

1, curing rabbit meat: the rabbit meat is diced, rinsed with clear water and soaked in bleeding water, and cured with onion, ginger, salt and cooking wine for about one hour.

2. Pour the oil in the pan, heat it, put the pickled diced rabbit (pickled ginger and scallions don't need to be picked out), stir-fry until the water is dry, then add garlic, pepper, cinnamon, fragrant leaves, star anise, kaempferia kaempferia and Amomum tsaoko, and stir-fry evenly.

3, stir-fry until the surface is brown, add dried tangerine peel, and then add soy sauce, a little vinegar, chicken essence, salt and sugar to taste (you can taste it yourself and adjust it appropriately)

4. Finally, add the dried chili soaked in hot water and stir-fry until fragrant. Sprinkle sesame seeds before cooking ~