Pepper rabbit is a traditional dish of Han nationality in Sichuan, belonging to Sichuan cuisine. Shredding meat, onion, ginger and green pepper (removing seeds and stems), mixing rabbit meat with a little soy sauce, cooking wine and salt, then pasting it with wet starch and spreading peanut oil; Mix with soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, starch and broth to make sauce; Heat peanut oil in a pan, add shredded rabbit meat and stir fry, add pepper, ginger and garlic and stir fry a few times, then add water and stir fry auricularia auricula, Flos Magnoliae and chopped green onion, cook the sauce, stir fry evenly and serve.