1 rabbit, 3 cloves of garlic, a pinch of pepper, a little lobster sauce, 3 dried peppers (which can be omitted), 3 shallots, 1 chafing dish base, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce.

2, the production method:

(1) Prepare all materials.

(2) Take out 1 rabbit and wash it.

(3) Cut into blocks of any size.

(4) Boil the water in the pot, pour in the cooked rabbit meat, add a little cooking wine and cook again 1 min.

(5) Take out, rinse and drain for later use.

(6) Peel the garlic, pat it flat, tie the shallots into knots, add appropriate amount of pepper and dried pepper, a little lobster sauce, 65,438+0 pieces of star anise leaves, cinnamon and cinnamon, and a small piece of Little Swan hot pot bottom material (as long as 65,438+0 garlic cloves are big, not too much).

(7) Heat the oil in the pot, add garlic, pepper, lobster sauce and dried Chili, and stir-fry the hot pot with low heat.

(8) Pour the rabbit meat into the fire and stir fry for a while.

(9) Pour the cooking wine along the edge of the pot and continue to stir fry.

(10) Add a spoonful of oyster sauce and continue to stir fry over high heat.

(1 1) Sprinkle a little sugar and continue to stir fry over high heat.

(12) Add soy sauce, about a tablespoon, until the color is the highest, and add a teaspoon of seafood to eat raw.

(13) According to the taste of salt, add a little salt and stir well.

(14) Pour clean water into fresh rabbit meat and add aniseed and onion.

(15) After boiling on high fire for 3 minutes, turn to low heat and cook for about 15 minutes until the rabbit meat becomes soft (it can be extended to 20-30 minutes if it is soft).

(16) After the rabbit meat is boiled to be soft, add a little chicken essence and stir well, then turn to big fire _ juice. Stay as much soup as you like, but don't do it.

(17) Take it out and put it on a plate. Tear the shallots into filaments and decorate them.