Ingredients: 300g rabbit meat, 0/00g dried pepper/kloc.

Accessories: 40 slices of Zanthoxylum bungeanum, 3 slices of ginger, 2 onions, garlic, vinegar, cooking wine 10ml, sugar 3g, aniseed powder 5g, soybean oil and oyster sauce.

1, rabbit meat with onion and ginger salt cooking wine, code flavor 15 minutes.

2. Hydration of sugar and monosodium glutamate.

3, oil heat off the fire, 60% oil temperature to cool rabbit meat.

4. Add soybean oil and oyster sauce to rabbit meat, stir-fry for 1 min, add ginger, garlic, dried pepper (soaked in water before use), pepper and star anise powder, stir-fry for 2 minutes, add melted white sugar water, stir-fry until fragrant, turn off the fire and add a little vinegar.

5. The delicious Chengdu spicy rabbit is ready.