The ingredients are: a rabbit (about 4-5 kg), 2 ounces of pickled peppers, 2 ounces of pickled peppers 1 ounce, 2 ounces of pickled ginger, moderate amount of starch (much more), moderate amount of pepper, moderate amount of salt, 3 kg of vegetable oil (not much actually eaten), moderate amount of chicken essence, half a catty of lantern green pepper, half a catty of fresh mushrooms, half a catty of magnolia slices and moderate amount of pepper. That's about it.

Chop rabbit meat into small pieces (about 3 cm square), add salt and pepper, mix well, then add starch (more starch, rabbit meat should be wrapped in a thick layer and dried), put oil in the pot, fry rabbit meat until it turns light golden yellow after 70% heat, and take out and drain oil.

Take a pressure cooker, boil water, add rabbit meat, pour a little cooking wine, and cover with a cabbage leaf. Take it out about 15 minutes after the pressure limiting valve is covered with air, and drain it. At the same time, leave 6 ~ 7 vegetable oils in the frying pan. When the oil is hot, add chopped wild pepper (half), pickled pepper, pickled ginger and pepper, stir-fry until fragrant, add 2kg of boiling water, bring to a boil, pour in 2-2 pieces of soaked wild pepper water, 6 cloves of garlic and the remaining pickled pepper, and cook for a few minutes.

Then, pour in the pressed rabbit meat, add green pepper (chunks), mushrooms (chunks), and magnolia slices (slices). When the green pepper changes color slightly, add chicken essence to the pot, and you can eat it, hehe.