2, spicy rabbit pieces. Wash and chop the rabbit, blanch it with clear water, pour a proper amount of oil into the pot, add pepper, star anise, dried pepper and onion, ginger and minced garlic and stir-fry until fragrant. Add roasted rabbit meat, cinnamon and fragrant leaves and stir fry. Add soy sauce, stew in a casserole for 20 minutes, and then season with salt and chicken powder.
3, yam stewed rabbit meat. Washing yam, peeling, cutting into hob blocks, washing rabbit legs, and cutting into pieces; Wash onion and cut into sections, and wash ginger and slice. Add a proper amount of water to the casserole, add the rabbit meat pieces, bring to a boil with high fire, skim the floating foam, turn to low heat, add onion, ginger, refined salt, cooking wine 1 hour, then add yam, continue stewing for 30 minutes, and add monosodium glutamate to taste.
4. jiaozi Rabbit. Wash and chop cabbage leaves, wash and chop rabbit meat into powder, add onion, Jiang Mo, cooking wine, thirteen spices and salt, and stir evenly in one direction. Then add a little water to the meat stuffing, continue to stir, add cabbage powder and stir evenly, beat an egg white in the flour, add water to make dough, simmer for a while, roll it into dumpling skin, wrap it in jiaozi, and add water to boil it in the pot.
5, spiced rabbit meat. Wash the rabbit, chop it, blanch it in water, put oil in the pot, heat it to 90%, fry the rabbit until golden brown, and then take it out. Put it in a casserole, add aniseed, pepper, sugar, soy sauce, onion, ginger and cooking wine, first boil it with high fire, then simmer it with low fire for about 1 hour, add monosodium glutamate, and collect the juice with medium fire. Pour in sesame oil, cut into small pieces and serve.