Hot Pot Rabbit; Ingredients: 600g rabbit meat, 200g squid (fresh), 100g chicken wings, 200g lettuce, 100g mushrooms (fresh mushrooms), 100g spinach. Seasoning: 30g green onion, 10g salt, 25g ginger juice.

grams, 20 grams of cooking wine, 100 grams of lard (refined), 30 grams of chili powder, 6 grams of Sichuan peppercorns, 25 grams of garlic (white skin), 10 grams of MSG, 30 grams of shallots 1. Wash fresh rabbit meat and fresh squid separately

Clean and cut into thin slices; 2. Wash the chicken wings and chop them into long sections; 3. Cut the green bamboo shoots (lettuce) into long slices; 4. Wash the fresh mushrooms and spinach separately; 5. Put the above ingredients into plates respectively; 6.

Put the Sichuan peppercorns into a hot oil pan and fry the Sichuan peppercorn oil for later use; 7. Mince the garlic and mince the chives; 8. Mix the dry red pepper noodles, fresh pepper oil, minced garlic, salt, monosodium glutamate and minced chives to taste

Sauce, one dish for each person, for dipping; 9. Add broth to the hot pot, add all the seasonings and bring to a boil, skim off the foam, place the prepared raw materials and sauce plates around the table, boil them and eat with the sauce.

Tangerine peel rabbit; main ingredients; 400g rabbit meat seasoning; 4g salt, 5g vinegar, 1g MSG, 10g ginger, 3g Sichuan peppercorns, 15g dried chili, 15g cooking wine, 10g sesame oil, 50g rapeseed oil

, 10 grams of tangerine peel, 10 grams of white sugar, 10 grams of chili oil, 10 grams of shallots 1. Wash the rabbit meat and cut it into dices about 2 cm long and wide; 2. Put the diced rabbit meat into a bowl and add appropriate amount of rapeseed

Mix oil, salt, cooking wine, green onions and ginger slices, and marinate for half an hour; 3. Remove the seeds from dried chili peppers and cut them into sections; 4. Soak tangerine peel in warm water for a few minutes and cut into small cubes; 5. MSG, sugar, soy sauce

, add 100 ml of fresh soup into a bowl to make a sauce; 6. Place the wok on high heat, add oil until it is cooked, add dried chili peppers, and fry until brown; 7. Add in diced rabbit meat and stir-fry until white, add

Continue to stir-fry the tangerine peel, peppercorns, and green onions until the rabbit dices are dry and crispy. Add the juice and vinegar, and add chili oil. When the juice dries up and turns dark brown, you can start the pot. 8. Put it on a plate and drizzle with sesame oil.

, freeze in the refrigerator, and take as you go.

Diving rabbit; Ingredients: half skinned rabbit, millet pepper, Lee Kum Kee steamed fish soy sauce (light soy sauce is also acceptable), lettuce oil, MSG, ginger slices, Sichuan peppercorns Method: 1. Boil rabbit: Boil a pot of water and add ginger slices

, cooking wine and oil.

After the water boils, add an appropriate amount of salt and add the rabbit. When the blood color subsides, immediately turn off the heat. After 25 minutes, take the rabbit out, drain, let cool, cut into pieces, and put on a plate.