Ingredients: rabbit meat, green pepper, red pepper, pepper, soy sauce, soy sauce, cooking wine, salt, pepper and white sugar.

(1) Wash the rabbit meat, cut it into cubes, grab it evenly with cooking wine, soy sauce, soy sauce and Jiang Mo, and marinate it for about half an hour to an hour. The amount of cooking wine is more than usual when frying pork.

(2) Wash the green pepper and red pepper when curing rabbit meat, remove seeds and cut into pieces for later use. Cut the onion into sections, slice the ginger and garlic, and prepare dried Chili, pepper and orange peel.

(3) Add two spoonfuls of raw flour to the marinated rabbit meat and mix well, and add a proper amount of sesame oil and mix well.

(4) Heat the pan, drain the oil, add the diced rabbit meat, stir fry over high fire, stir fry until it becomes discolored, and then serve out.

(5) Leave the bottom oil in the pot, fry the onion, and take it out after a few seconds. Add ginger, garlic, dried pepper, pepper and orange peel, turn to medium heat, add green pepper and red pepper pieces, stir fry, add appropriate amount of water, stir fry until 70-80% mature, add fried rabbit meat, add a tablespoon of cooking wine, a few drops of soy sauce and a little soy sauce, stir fry well, add some water, add a teaspoon of salt, a teaspoon of pepper and a teaspoon of white sugar, stir fry well, and sprinkle with fried onion and coriander.

2. Braised rabbit meat:

Ingredients: rabbit meat, onion ginger, pepper, garlic, sugar, chicken essence, soy sauce.

(1) Wash the rabbit meat with water.

(2) Put sugar and oil in a hot pot, stir-fry the sugar color, add rabbit meat and stir-fry evenly, and take out the pot.

(3) Restart the oil pan, add pepper, ginger slices, garlic and scallion, stir fry, then add rabbit meat and stir fry evenly, and then add cooking wine and soy sauce.

(4) Add water to avoid rabbit meat. When the fire boils to medium heat, when the water is almost dry, add chicken essence, take out the pot, and finally sprinkle chopped green onion for coloring.

3. Braised rabbit meat in oil:

Ingredients: rabbit, shallot, ginger, green garlic, dried pepper, star anise, salt, crystal sugar and yellow wine.

(1) Fresh bamboo shoots and mushrooms, it is recommended not to put fresh bamboo shoots, but mushrooms can be put.

(2) Boil the rabbit meat in warm water until the water boils, then take the rabbit meat out and rinse it with cold water for later use.

(3) Add oil to the pot. The oil content of rabbit meat is not high, so you can add more oil. Throw the shallots and ginger pieces and saute.

(4) Add the rabbit meat to stir fry, and add butter to cook for a while.

(5) Pour in cold water, the amount of water has just passed the rabbit meat, add thirteen spices, dried peppers, star anise, salt, soy sauce, soy sauce, and turn to low fire after the fire is boiled.

(6) When the juice remains 20%, add the green garlic and stir-fry for one minute. Turn off the fire, put the green garlic leaves into the heat with the residual temperature, and then get out of the pot and plate.

4, crispy roast rabbit meat:

Ingredients: rabbit meat, honey, onion and star anise.

(1) Wash the rabbit and divide it into limbs and trunk.

(2) Add salt, soy sauce, pepper, star anise, shredded ginger and chicken essence.

(3) Cover with plastic wrap for curing.

(4) Put aluminum foil paper on the baking tray, put the legs in the baking tray and brush the cooking oil.

(5) Enter the oven at 200 degrees for 50 minutes, brush the oil every ten minutes, and sprinkle with cumin powder.

5, cold rabbit meat:

Ingredients: rabbit leg, onion, ginger, cooking wine, salt, soy sauce, cucumber.

(1) Wash rabbit legs, stab them with a knife, onion and ginger, cooking wine and salt, and marinate them for 4 hours.

(2) Boil the water in the pot, steam the rabbit's legs for 20 minutes, and take them out to cool.

(3) Shred the cucumber, shred the leg meat, pour the juice from the steamed meat, add a little salt, and mix well with sesame oil and sprinkle with white sesame seeds.