The following are the specific methods for pickled rabbits:

Materials/tools: 75g of rabbit meat or rabbit legs, a bowl of pickled ginger, half a bowl of pickled peppers, 1g of green onions, an appropriate amount of green peppers, an appropriate amount of pickled cabbage, a little salt and a little cooking wine

1. First, chop the rabbit legs into pieces, put them in a pot and add water.

2. This is a scalded rabbit leg. While boiling water to prepare scalding, prepare seasoning.

3. soak a bowl of ginger and dice, chop pickled peppers to prepare half a bowl (you can also use bean paste directly), half a bowl of green onions, and half a bowl of pepper for those who are not afraid of spicy food.

4. Heat the wok and add oil. Add pickled peppers, pickled ginger and pickled sauerkraut, and stir-fry them together to make red oil. Add green onions and roasted rabbit legs when they are fragrant. Stir-fry for a while and add boiling water. (Add no salt if pickled vegetables are salty.) Cover the pot and cook for 2 minutes.

after 5 or 2 minutes, the pot is ready to eat. This is the rabbit with pickled peppers.