250g of rabbit meat with bone, 50g of peeled turnip, and appropriate amounts of coriander stalks, refined salt, monosodium glutamate, pepper water, cooking wine, onion slices, ginger slices, vegetable oil, fire material, eggs and clear soup.

method of work

Wash and chop rabbit meat into small cubes, cut green radish into filaments, and cut coriander stalks into sections. Add water to the pot and bring it to a boil. First blanch the shredded radish, take it out and cool it with cold water. Then scald the rabbit meat and take it out. Wash the blood foam with clear water. Add oil to the pot and heat it to 80%. Add onion, ginger and aniseed to make it smell. After adding soup, add rabbit meat, refined salt, pepper water and cooking wine to boil, cover it, stew with low fire until the rabbit meat is 90% rotten, add shredded radish and stew for about 2 minutes, skim off the floating foam, add monosodium glutamate, sprinkle with coriander and take out of the pot.