Tools/Ingredients

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1500g fresh rabbit meat, 25g wet mushrooms, 50g winter bamboo shoots, 350g clean pork belly, 75g vegetable heart grams, 12 grams of refined salt, 7.5 grams of MSG, 25 grams of Shaoxing wine, 5 grams of Sichuan peppercorns, 1 gram of pepper, 3 grams of sesame oil, and 15 grams each of onion and ginger.

Steps/Methods

1 1. Wash the rabbit meat, cut it into 3 cm square pieces, soak it in clean water for 4 hours, take it out and put it in a basin, season with refined salt and Shaoxing. Marinate with wine, onion, ginger, and pepper for 4 hours, then rinse with water.

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2. Cut the pork belly into small cubes and set aside.

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3. Put the rabbit meat in the water pot, remove it and wash it well

Expand the long picture

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4. Put the rabbit meat, diced pork, chicken broth, green onions, ginger, and Shaoxing wine into a casserole, bring to a boil over high heat, skim off the foam, cover and simmer over low heat until the rabbit meat is crispy, and remove the green onions. Add ginger, winter mushrooms, winter bamboo shoots, and green cabbage hearts and bring to a boil. Add MSG and pepper, and drizzle with sesame oil. Serve.

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5. If eaten with garlic paste, it will be delicious, tender, and unique in flavor. It is deeply loved by eaters and has a unique flavor.

Precautions

Pregnant women and menstruating women, women with obvious symptoms of yang deficiency, and those with spleen and stomach deficiency should take it with caution.