1. Peel the rabbit, chop off its head, tail and four feet, gut it and clean it!

2. Chop the rabbit meat into 1cm long pieces!

3. Add a proper amount of tender meat powder, ginger and oil to the rabbit meat, and marinate for 1 minutes!

4. cut the pepper into pieces for use!

5. Prepare seasoning: garlic cloves, ginger, pepper, star anise, clove, kaempferia kaempferia, tsaoko, fennel seeds!

6. Blanch the salted rabbit meat in a boiling water pot for 2 minutes to remove the fishy smell!

7. Rinse the cooked rabbit meat repeatedly with clear water for 3-5 times, and drain the water for later use!

8. Pour a proper amount of oil into the pot (this dish costs more oil, and the oil should be one third of rabbit meat! )

9. Heat the oil, add garlic cloves, ginger, pepper, star anise, clove, kaempferia kaempferia, Amomum tsaoko, fennel seeds and stir-fry!

1. pour the rabbit meat and stir fry for a while!

11. add a spoonful of bean paste!

12. stir well!

13. By the time the water in the pot (rabbit meat will come out) is basically gone (the oil looks clear! ), put a spoon of soy sauce!

14. stir the contents of the pot evenly!

15. Stir-fry until the rabbit meat starts to dry, and add the pepper segments!

16. All the red peppers make your mouth water!

17. Stir-fry the peppers evenly, cover them and start to stew. Turn them over at low heat every two minutes, which takes about 1 minutes!

18. Until the oil is almost absorbed, the pepper becomes crisp and the rabbit meat is dry and chewy. Add a proper amount of salt, monosodium glutamate and cumin powder to taste!