Rabbit leg

three

condiments

carrot

1 root

celery

1 root

lotus root

Section 1

onion

one half

cucumber

1 root

Garlic leaves/buds

2 pieces

verdant

Bangen

energy

2 tablets

garlic

Proper amount

Red pepper

four

Sichuan pepper

Proper amount

oil

Proper amount

salt

1?o'clock

Light soy sauce

1 spoon

dark soy sauce

1 spoon

sugar

Half spoon

pepper

1?o'clock

Thick bean paste

Two spoonfuls

dill

1?o'clock

step

1. Rabbit leg, chopped into small pieces, marinated with soy sauce, soy sauce, sugar, black pepper and ginger for one night.

2. Put a little oil in the pot first, fry the rabbit meat until it is 8 minutes cooked, and remove it for later use;

3. Put a little more oil in the pot and saute shallots, ginger and garlic, dried peppers, etc.

4. Add carrot slices and shredded onion. The nutrients in carrots can only volatilize when they encounter oil, so they must be put first;

5. Add the lotus root section and celery section, because these two dishes have been blanched, so stir-fry a few times;

6. Stir-fry eight-ripe rabbit meat at this time;

7. Add bean paste and soy sauce to taste, and then stir fry slowly;

8. After the rabbit meat and side dishes are fried, add cucumber slices and green garlic and stir well. Sprinkle some cumin and serve.

9. Stir-fry, ready to plate.