1. Cut the rabbit into a slightly diced shape, or remove the bone. Dice ginger, cut green pepper into small pieces, and mince ginger and garlic for later use.

2. Marinate rabbits with cooking wine, salt and ginger for 25 minutes. Rabbits with good taste can pack less bean powder for later use. Put about 100ml vegetable oil into a rack pot, heat it to 70% heat, add pepper and watercress and stir-fry for 20 seconds, then put rabbit meat and ginger into the pot. Stir-fry the fire for 30 seconds and turn to low heat for 45 seconds. In this process, you can put less water into the pot, about 70ml of water, and continue to stir fry. If you need to put soy sauce, you can dilute it with water to ensure that the amount of water added is 70ml. As for salty water, we should take care of adding water here. Saute with soy sauce is better in color.

3. After adding water, it takes about 90- 100 seconds to fry rabbits with bones. It takes about 60 seconds to stir-fry rabbits to remove bones (only stir-fry rabbit meat). It is emphasized here that time is mainly to consider the tenderness of meat. Therefore, it is necessary to consider collecting juice in the actual process to avoid excessive moisture in the fried dishes. Stir-fry for nearly 60 seconds, put the green pepper into the pot and continue to stir-fry, and collect the juice over high fire. Stir-fry the green pepper for 20 seconds after putting it down, otherwise it will be fried and the color will be poor. Dish and serve.