The ingredients are as follows: rabbit meat 1 piece, salt 1 teaspoon, garlic 1 head, pepper 1 pinch, soy sauce 1 spoon, a little soy sauce, pepper 1 teaspoon, and Chili powder.

The specific method is as follows: after the rabbit meat is cleaned, add salt, soy sauce, soy sauce, pepper, pepper powder, pepper, garlic powder, fragrant leaves, and salt and pepper for one night. Pick out the pepper the next day (for fear of bitter taste, it may be more fragrant if it is not picked out), curl it with tin foil, put the rabbit meat in, and pour a few spoonfuls of water to avoid burning./kloc-0

NO.2 griddle rabbit

The ingredients are as follows: rabbit meat 1 000g, half onion, three bell peppers, salt 1 teaspoon onion, ginger and garlic, pepper 1 grab, 2 tablespoons cooking wine, light soy sauce 1 teaspoon, a little water starch, pepper 1 teaspoon.

The specific methods are as follows: cut rabbit meat into small pieces, add salt, cooking wine, pepper and water starch, mix well, put it in the refrigerator for half an hour, wash and slice onions after peeling, wash and cut green peppers into small pieces after removing pedicels and seeds, put clear water in the pot, put onions and green peppers into the pot after the water boils, take them out after a while, cool them, put the salted rabbit meat into boiling water, boil the water for half a minute, take them out, wash them and drain them. When the oil is hot, pour in the rabbit meat and fry until the rabbit meat is eight-cooked, drain the oil, leave the bottom oil in the wok, add the pepper granules, take them out immediately after they are burnt, add the onion, ginger, garlic and lobster sauce and stir-fry, then add the cooking wine, soy sauce and white sugar, continue to stir-fry, and add a little water to cover the wok for stewing and cooking.

NO.3 braised rabbit meat

The ingredients are as follows: half rabbit meat, 5 mushrooms, half onion, a little winter bamboo shoots, 3 grams of salt, 5 crystal sugar, 3 pieces of ginger, 6 star anise 1 piece, 6 dried peppers, 5 grams of light soy sauce 1 0g, 2 shallots, and 13 spices.

The specific method is as follows: boil the rabbit meat in warm water until the water boils, take the rabbit meat out and rinse it with cold water for later use, and put oil in the pot. The oil content of rabbit meat is not high, so you can put more oil. Throw in shallots and ginger pieces and saute until fragrant, then pour in rabbit meat, pour in butter and cook for a while, pour in cold water, add thirteen spices, dried peppers, star anise, salt, soy sauce and soy sauce, bring to a boil, turn to low heat, and when the juice is 20%, add green garlic and white and stir-fry for one minute. Turn off the fire, put the green garlic leaves into the residual heat to get out of the pot and put them on the plate!

NO.4 stir-fried rabbit meat

The ingredients are as follows: rabbit meat 400g, salt 4g, vinegar 5g, monosodium glutamate 1 g, ginger10g, pepper 3g, dried pepper15g, cooking wine15g, sesame oil10g and rapeseed oil 50g.

The specific method is as follows: wash the rabbit meat, cut it into cubes with a width of about 2 cm, put the rabbit meat into a bowl, add a proper amount of rapeseed oil, salt, cooking wine, onion segments and ginger slices, mix well, marinate for half an hour, cut the dried pepper into segments after removing seeds, soak the dried tangerine peel in warm water for a few minutes, cut it into small squares, and put monosodium glutamate, sugar, soy sauce and fresh soup 100 ml into the bowl to make the seasoning. Stir-fry the diced rabbit until white, add dried tangerine peel, pepper and onion, continue to stir-fry until the diced rabbit is dry and crisp, cook the juice and vinegar, add Chili oil, and when the juice is dry and dark brown, take out the pot, pour sesame oil on the plate, freeze in the refrigerator and take it with the food.

NO.5 dry-roasted rabbit meat

The ingredients are as follows: rabbit meat 1 piece, onion 1 piece, salad oil, pepper 1 piece, half a cup of cooking wine, soy sauce 1 spoon, soy sauce 1 spoon, and sugar.

The specific methods are as follows: the rabbit meat is cut into small pieces, washed and drained, marinated with soy sauce and soy sauce 1 hour, the pot is heated, more oil is added, the rabbit meat is added, and the stir-fry is started. When the meat is tightened, the water at the bottom of the pot is dried, and only oil is left, a handful of pepper is added to stir-fry, and the rabbit is placed in a cast iron pot, and the fire is medium.