Rabbit leg is about 300g, Jiang Mo 50g, chopped green onion100g, chopped green onion 50g, chopped coriander 50g, diced red pepper 50g, diced green pepper 50g, and a small packet of Wang Zi steamed bread.

Seasoning:

50 grams of pepper noodles, 20 grams of pepper noodles, 0/0 grams of salt, 0/0 grams of monosodium glutamate/kloc, 5 grams of chicken essence, 2 grams of sugar, 30 grams of cumin powder, 0/00 grams of yellow rice wine/kloc, 5 grams of pepper, 0/00 grams of red oil/kloc, and 20 grams of sesame oil.

Exercise:

1. Thaw and wash the rabbit leg, season it with a cross knife, then mix chopped green onion, chopped ginger onion, chopped coriander, diced green pepper, 5g salt, yellow wine, pepper and pepper noodles, pour them into the rabbit leg, and marinate for 20 minutes.

2. Put the pot on fire, pour the salad oil, when it is 70% hot, add the rabbit leg and fry for 5 minutes on low heat until the rabbit leg is dark red and tender, and control the oil. [Gourmet China]

3. Put the red oil, pepper noodles, cumin powder, monosodium glutamate, chicken essence, 5g salt, sugar and butter in the pot, stir-fry the fried rabbit legs evenly, put them in steamed bread, and pour sesame oil in the pot to serve.