200g rabbit with skin, chilled broad bean petals100g, 8g fresh millet pepper powder, 5g minced garlic, a little ginger slices, scallions and chopped green onion.

Seasoning:

Meijia fresh15ml, fresh and spicy juice10ml, salt, white wine and white vinegar.

Practice:

1, put the rabbit with its skin in a boiling water pot, add ginger slices, scallions, white wine, white vinegar and a little salt, simmer for 8 minutes, then turn off the fire and soak for 2 hours until it is cooked, and take it out for later use.

2. Cook the broad bean petals in the pot, remove them and mash them for later use.

3. Remove the bone from the rabbit, spread it with broad bean paste, roll it into an oval roll, and then wrap it with plastic wrap to shape it. When the dish comes out, take it out and cut it into pieces and put it on a plate, and serve it with a spicy dish made of fresh millet pepper, garlic, delicious, spicy juice and chopped green onion.