Ingredients: rabbit meat (about 2 kg)

Accessories: 5 grams of ginger, 5 grams of garlic, 80 grams of Vitex negundo fresh pepper, 0/50 grams of ginger/kloc, 0/0 grams of millet pepper/kloc, a little green pepper, and a proper amount of raw flour.

Seasoning: bean paste 10g, chicken essence 3g, monosodium glutamate 3g, pepper 6g, sugar 3g, soy sauce 4g and cooking wine 5g.

The specific steps are as follows:

1. Peel and chop ginger, chop garlic, chop two peppers, shred ginger, chop millet and chop bean paste.

2. Clean the rabbit meat, especially the membrane and grease in the belly, which has a strong fishy smell, and then chop it into small pieces of about 1cm.

3. Put the chopped rabbit meat into a basin, add salt, cooking wine and pepper and mix well. Finally, add raw flour and stir well. Add a little cooking oil at last.

5. Boil the oil in the pan, add the marinated rabbit meat with 6 layers of oil temperature, fry it slowly on low fire, slide it with a spatula after the rabbit meat is cooked, fry it for seven layers, pour it out and drain it for later use.

6. Leave the bottom oil in the pot, add a little rapeseed oil and lard to heat, add pepper, minced ginger and garlic, semi-millet spicy, bean paste and stir-fry, then add rabbit meat and semi-ginger, stir well, add a little water and add the remaining seasoning.

7. After burning for three minutes, add the remaining millet spicy, ginger and two refined fresh peppers and stir fry.

8. Finally, stir-fry with fire and collect thick soup, and a delicious rabbit with fresh ginger will be ready.