500g of rabbit meat, fresh pepper 100g, 50g of Pixian watercress, ginger slices, garlic cloves 100g, a little star anise, salt, monosodium glutamate, salad oil, red oil and cooking wine.

Production method:

Wash the rabbit and cut it into small pieces. Season it with cooking wine and a little salt. Add oil to the pot and cook until it is 90% cooked, stir-fry the rabbit until it is half cooked, add pepper, aniseed, Pixian watercress, ginger slices, garlic cloves and red oil, stir-fry until it is cooked, and add monosodium glutamate to the pot.

Second, roast rabbit meat with onion:

50g of rabbit meat, cooking wine 10g, onion 150g, 5g of sugar, 5g of soy sauce, 30g of fresh soup and proper amount of salt.

Production method:

Slice rabbit meat, peel and wash onion, and shred for later use. Take a bowl, add soy sauce, salt, cooking wine, sugar and fresh soup to make juice, and then marinate the rabbit meat for a while. Put shredded onion and pickled rabbit meat into a baking tray, stir well, then put the baking tray into the oven to cook the meat, and serve.

Third, hot and sour rabbit meat:

300g of rabbit meat, 20g of cooking wine, 500g of soybean oil (the actual dosage is 75g), 25g of starch, 50g of soy sauce10g, 50g of eggs, 25g of balsamic vinegar, 2.5g of refined salt, scallion10g, ginger10g, and pepper/kloc.

Production method:

Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces. Then slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt for sizing and mixing well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose. Heat the wok and put in the soybean oil. When the temperature is 50% hot, put the starched rabbit meat into the oil twice, fry until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, salt, balsamic vinegar, monosodium glutamate and cooking wine to taste, and steam in a cage for 30 minutes. After filtering the soup, add chicken soup, boil it, skim off the floating foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and refined salt to make it sour and spicy, boil it and pour it into a bowl filled with rabbit meat.