1.

Wash the rabbit, dice it, add shredded ginger, oyster sauce, starch, sugar, soy sauce, salt and pepper, grab it and marinate it for half an hour.

2.

Shred ginger, cut garlic into small pieces, and soak mountain pepper in half for later use. The mountain pepper is cut to make the spicy taste come out easily.

3.

Cut millet pepper and Vitex negundo into small pieces for later use.

4.

Heat the pot, pour in rapeseed oil100g or so, and cook the diced rabbits with good taste after the oil is heated.

5.

Add a proper amount of oil, and stir-fry shredded ginger, garlic, pickled pepper and pepper prepared under oil heat.

6.

Pour in the oiled rabbit meat and stir fry together for about 5 minutes. If the rabbit meat is not well done, add a little water.

7.

Add the chopped millet pepper and Vitex negundo, stir-fry for three minutes, and let the spicy taste enter the rabbit meat.

8.

Add the diced cucumber and stir-fry for one minute.

9.

Put the shallots in the pot.