Required ingredients:

Ingredients: rabbit meat (about 2 kg).

Accessories: 5g of ginger, 5g of garlic, 80g of fresh pepper from Vitex negundo, 50g of ginger/kloc-0, 0g of millet pepper/kloc-0, a little green pepper and a proper amount of cornflour.

Seasoning: bean paste 10g, chicken essence 3g, monosodium glutamate 3g, pepper 6g, sugar 3g, soy sauce 4g, cooking wine 5g.

1, peeled ginger and minced, minced garlic, diced Erjing pepper, shredded ginger, chopped millet, chopped bean paste. Clean the rabbit meat, especially the membrane and oil in the belly, which has a strong smell, and then chop it into small pieces.

2. Put the chopped rabbit meat into the basin, add salt, cooking wine and pepper and stir well, then add raw flour and stir well, and finally add a little cooking oil.

3. Boil the oil from the pan, add the marinated rabbit meat at the oil temperature of 6 layers, fry it slowly with a small fire, and then slide it with a spatula after the rabbit meat is set, fry it for seven layers, and pour it out and drain it for later use.

4. Leave the bottom oil in the pot, add a little rapeseed oil and lard to heat, add pepper, ginger and garlic powder, half millet spicy and bean paste to saute until fragrant, then add rabbit meat and half ginger, stir well, add a little water and add the remaining seasoning.

5. After burning for three minutes, add the remaining millet spicy, ginger and fresh pepper of Erjing Strip and stir fry. Finally, stir fry over high fire, collect thick soup, and a delicious rabbit with fresh ginger pot is ready.