1, ingredients: half a rabbit, about a catty of bamboo shoots (smoked dried bamboo shoots), a small bowl of dried peppers, about 20 garlic cloves, a proper amount of chicken essence, a spoonful of rock sugar, about 700g of rapeseed oil, Pixian bean paste 1 tablespoon, cooking wine, pepper, salt, half a plate of pepper and a small amount of millet pepper.

2. Cut rabbit meat with skin into thumb size, add appropriate amount of salt, cooking wine, pepper and ginger, mix well, and marinate for about half an hour.

3. Slice the bamboo shoots and cook them with clear water for about 2 or 3 minutes. After cooking, pick it up and set it aside.

4. Wash the green pepper, millet pepper and onion, cut them into sections and put them on the plate for later use.

5. Cut the dried peppers, pepper and spices into bowls for later use.

6, ginger slices, garlic pat slightly broken.

7. First, heat the wok until about 700g of rapeseed oil is added (a little more is ok).

8. After heating rapeseed oil, turn on a small fire. First, add a tablespoon of bean paste, then immediately pour in a prepared small bowl of dried peppers, peppers and spices, stir fry, and then add ginger and garlic (stir fry all the time to avoid sticking to the pot) to stir fry the fragrance.

9. After frying the fragrance, stir-fry the marinated rabbit meat in the pan (there is no need to add water in the whole process, so rapeseed oil must be enough). You need to stir-fry it with a spatula at any time to avoid sticking to the pan.

10, stir-fry until there is little or no water in the pot, add half the prepared millet pepper and a spoonful of rock sugar, and continue to stir-fry. (the time is estimated to be more than 10 minutes) so that the millet pepper will be more tasty. After adding the millet pepper, just turn the heat to medium-low heat, stir fry for about 5 minutes, add the cooked bamboo shoots and continue to stir fry.

1 1, stir-fry bamboo shoots for about 10 minutes, turn on the fire and finally add the remaining green pepper, millet pepper, onion and cumin powder, stir-fry all the time, and add the right amount of chicken essence and prepared sesame seeds in about three or four minutes. Stir-fry and you can get out of the pot.