Okay.

Steps

1. Peel and seed the winter melon and cut into large pieces for later use.

2. Wash the rabbit meat and cut into large pieces, soak in water with white wine added for 15 minutes, then filter and set aside.

3. Slice the ginger, remove the outer layer from the garlic, cut the millet pepper, star anise and cinnamon.

4. Add water and rabbit meat to the pot and cook until the meat changes color. Remove and drain the water.

5. Heat oil in a pot, add rock sugar and cook over low heat until bubbling.

6. Add rabbit meat and stir-fry until it turns color.

7. Pour in the spices from step 2, add an appropriate amount of white wine and stir-fry until fragrant, then pour in enough warm water to bring to a boil, then turn to low heat and simmer with a lid.

8. When the soup is half boiled, add the winter melon and continue to simmer.

9. When the winter melon is soft and the soup is thick, add salt to taste and sprinkle with chopped green onion.

Tips

Soak the rabbit meat in water with white wine first, and then rinse it with water to better remove the odor of the meat.

The addition of millet pepper is only for freshness and will not have a spicy effect.

If pregnant women are worried about too much spice, they can remove the star anise and cinnamon.