Exercise:
1. Cut the rabbit into 1 cm square rabbit cubes and clean them.
2. Cut the dried Chili into small pieces with scissors, slice the ginger and garlic, and cut the onion into sections.
3. Boil the water in the pot, blanch the rabbit meat and remove the fishy smell. Blanch it for a while, then pour it out, wash it in cold water and drain it.
Burning oil in the pot, the amount of oil is about one-third of rabbit meat.
5. After the oil is heated, add pepper, star anise, kaempferia kaempferia, ginger, garlic and onion in turn, and then add diced rabbit meat to stir fry.
6. Add a spoonful of bean paste and stir-fry everything in the pan.
7. Wait until the water in the pot (rabbit meat will come out) is basically gone (the oil looks very clear), then put a spoonful of soy sauce and continue to stir the contents of the pot evenly.
9. Stir-fry until the rabbit meat begins to dry, and add dried peppers.
10. Turn the pepper evenly, start to stew, cover the pot and stew, turn the pot every two or three minutes, stew for about 20 minutes, until the oil is almost absorbed, the pepper is crisp and the meat is chewy, and add appropriate amount of salt to taste. You can also add some sweet and sour juice to taste, depending on your personal taste.