2. Slaughter live rabbits, peel them, gut them, wash them, remove the rabbit meat, cut them into dices, and marinate them with 5 grams of aniseed powder, cooking wine, 5 grams of refined salt, white sugar and soy sauce for about 1 hour. Soak dried chili until soft, remove pedicled seeds, wash and cut into dices.
3. Put the wok on medium heat, when peanut oil is heated to 70%, add the salted diced rabbit and fry it to deep red, then take it out. Leave an appropriate amount of oil in the wok, fry the pepper, dried chili shreds and onion, ginger shreds and garlic cloves until it is heated to 40%, then pour in rabbit meat and stir-fry it, cook cooking wine, add salt, stir-fry it on low heat until the diced rabbit is dry, and take it out of the pan and plate it.