Boiled rabbits need to eat fresh and tender rabbit meat, so fresh slaughtered live rabbit meat must be selected. Cut the rabbit meat into pieces and marinate it with salt, starch, cooking wine and egg white for 20 minutes.

2

Boil the pot with water, add a little salt, add lotus root and bean sprouts, and cook for later use.

three

Stir-fry:

Add ginger slices and garlic slices to the pot, stir-fry until fragrant, then add Pixian watercress, chafing dish ingredients and lobster sauce (be careful to stir-fry with low fire, for fear that all kinds of spices will taste bitter), stir-fry until fragrant, and then add water to boil.

four

After the seasoning is boiled, add the rabbit meat. Pay attention to adjusting the time. I usually turn off the heat after boiling twice.

five

The cooked rabbit meat is put into a plate with diced lotus root and bean sprouts. Put chopped green onion, coriander, dried pepper, green pepper and garlic paste on the rabbit meat (please put them in my order, and the garlic paste should be on the top).

six

Take another pot and heat oil. Pour the hot oil into the plate.