2. Chop the rabbit into small pieces, add three tablespoons of cooking wine, a little salt and soy sauce and marinate for fifteen to twenty minutes.
3. Slice two small potatoes, one celery, two coriander, two slender green clams and a proper amount of red pepper (or Thai pepper), slice ginger and garlic at multiple points, and shred one onion, twenty peppers, two star anise, one spoonful of lobster sauce and one spoonful of Pixian watercress.
4. Pour a little more oil into the wok, first saute pepper and star anise, then add ginger and garlic to saute.
5. Stir-fry the red oil in Pixian watercress, and then stir-fry the lobster sauce.
6. Stir-fry the green peppers for a while.
7. Push the ingredients in the pot to the side of the pot and add the rabbit meat to stir fry.
8. When the rabbit meat is scattered and discolored, stir-fry the potato chips with low heat.
9. Add appropriate amount of salt, pepper, a little chicken powder and half a tablespoon of sugar as appropriate. In the meantime, I kept stirring.
10. According to the size of the cut rabbit meat, stir fry for 10 to 13 minutes. Add celery and coriander and stir well.
1 1. Finally, sprinkle with shredded onion.