Ingredients Ingredients Rabbit legs 280g white pepper 1 tsp light soy sauce 10g cooking wine 15g white sugar 0.5g auxiliary ingredients 3 green onions 6 cloves millet 8 spicy ginger 8 slices Sichuan peppercorns 70 peppercorns 30 aniseed 1 cinnamon 1 small piece

3 bay leaves, 8 dried red peppers, 70g rapeseed oil, appropriate amount of spicy taste, stir-frying process, one hour, easy difficulty, easy way to eat rabbit cold. Step 1: Debone three rabbit legs.

2. Cut into one centimeter cubes. 3. Add a small spoonful of white pepper, a large spoonful of cooking wine, half a spoonful of light soy sauce to the rabbit meat, and pinch a little sugar with your hands.

Pickle evenly with hands and marinate for more than half an hour.

4. Cut eight millet peppers into rings, slice six cloves of garlic, eight slices of ginger, and roll up three green onions.

5 One aniseed, a small piece of cinnamon, three bay leaves, 70 Sichuan peppercorns and 30 Sichuan peppercorns, 10 dried chili peppers, seeded and cut into sections.

6Pour about 70 grams of rapeseed oil into the wok.

7 When the oil is hot, add ginger slices and millet pepper and stir-fry until fragrant.

8 Then add the marinated rabbit meat.

9 Fry for about two minutes until the rabbit meat turns white.

10. Add green onions and garlic slices.

11Add a tablespoon of cooking wine, about 40 grams.

12. Add dried chilies, Sichuan peppercorns, aniseed, cinnamon and bay leaves, cover the pot and simmer over low heat.

13 Simmer for about ten minutes, add soy sauce and a little salt. Because light soy sauce is added when marinating the meat, the water needs to be drained later, so add a little salt.

14. Turn over during the stew. 15. When the water in the pot is almost dry, turn on medium heat to drain the juice. Remove from the pot when you see the oil has decomposed.

16 Spicy and delicious, killer rice, not greasy when eaten cold.