Boning rabbit meat, cutting into small pieces, adding ginger, salt, cooking wine, green onion and pepper, grabbing well, and standing for 1 hour to taste. Put rapeseed oil in the pot, heat it spicy, add diced rabbits and fry it slowly until the oil in the pot turns from turbid to clear and the diced rabbits are light yellow.
Pour out some oil, put dried pepper, pepper, star anise and rhizoma Dioscoreae into the pot, stir-fry until fragrant, and then add boiled water over half of diced rabbit.
After the water is boiled, season, release the smoke, salt, some sugar, and simmer until the water is basically dry and spit oil.
The method of cold pot rabbit tastes, adding sugar and red oil pepper to enhance the color. Get out of the pot.