Composition: 1. Rabbit meat 500g. Onion 3. 4 slices of ginger. Cooking wine 5. Soy sauce 6. Oyster sauce 7. Salt 8. Sugar 9. Black pepper 10. Water starch 1 1. Vegetable oil 65438+. 2. Heat the oil in a hot pot, fry the rabbit meat until both sides are golden, add cooking wine and cook until the alcohol volatilizes. 3. Add chopped onion and ginger slices and stir well. 4. Add some soy sauce, oyster sauce, salt, sugar and black pepper and continue to stir well. 5. Add a proper amount of water, bring to a boil and turn to low heat until the rabbit meat becomes soft. 6. Finally, add appropriate amount of water starch and mix well to thicken. Tip: 1. Before cooking rabbit meat, it is best to blanch it with hot water to remove the fishy smell of rabbit meat. Don't use too much firepower when cooking rabbit meat, or it will be badly cooked. 3. In order to keep the original flavor of rabbit meat, the onion and ginger slices can be taken out, leaving only the fragrance. You can increase or decrease the amount of salt and sugar according to your taste.