1, Ingredients: tender rabbit meat (leg meat is the best) 200g. Accessories: 70 grams of pepper (green and sharp), 20 grams of auricularia auricula (water hair) and 20 grams of magnolia tablets. Seasoning: peanut oil 75g, salt 2g, cooking wine13g, sweet noodle sauce13g, green onion13g, soy sauce 20g, starch (corn) 5g, monosodium glutamate 3g and ginger 8g.

2. Cut the rabbit meat, onion, ginger and green pepper (seeded and pedicled) into shreds. Mix the rabbit meat with a little soy sauce, cooking wine and salt, then paste it with wet starch, and then apply some peanut oil;

3. Use soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, starch, and broth to make a sauce;

4. Set fire to the pan, heat peanut oil, add shredded rabbit meat and stir-fry, stir-fry pickled peppers, ginger and garlic a few times, then add water to stir-fry fungus, magnolia slices and chopped green onion, cook the sauce, stir-fry evenly, and serve.