The first step is to kill the rabbit, shed its hair and chop it into cubes, not too big, too big to rot, and too small to achieve the satisfaction of sucking fingers. Boil a pot of hot water, make a summary of shallots, pat a piece of ginger flat, put it in hot water together, and blanch the rabbit meat to remove the fishy smell for later use.

Step 2, burn half a pot of hot oil in an iron pan, fry the filtered rabbit meat in the hot oil until it is crisp, and then pick it up. By this time, the rabbit meat was fragrant, because the oil temperature was high and the skin was strong, so it was slightly white.

Step 3: fry the fried rabbit meat with shredded squid and ginger slices, then put it on a plate and sprinkle a little salt and old wine on the surface. The reason for putting old wine is to remove the coquettish smell of rabbits and enhance the fragrance. This is also a little advice from the star chef. Of course, it doesn't matter if there is no Hakka wine for many years. It is ok to go to the supermarket to buy an ordinary cooking wine instead, but the aroma is definitely not as attractive as the old wine.

Step 4, steam in a waterproof steamer for 1.5 hours until cooked. If you are worried that you can't bite, you can stew for another half an hour. The time of stewing is also related to the age of rabbits. The younger and more tender the rabbit is, the easier it is to stew.