300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (the actual consumption is 75 grams), 25 grams of starch, 50 grams of soy sauce 10, eggs, 25 grams of balsamic vinegar, 2.5 grams of refined salt, onion 10, ginger 10, and pepper/kloc. Production step editing 1. Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the pedicle and cut into pieces.

. 2. Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose. 3. Heat the wok and put the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry it 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, refined salt, balsamic vinegar, monosodium glutamate and cooking wine for seasoning, and steam in a cage. 4. After the soup is filtered, add chicken soup, boil it, remove the foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it and pour it into a bowl filled with rabbit meat.