1. Slaughter the rabbit, remove the coarse bone, cut it into 2 cm square cubes, squeeze out the water, and marinate it with onion, ginger, cooking wine, refined salt, monosodium glutamate and tender meat powder for about 30 minutes.

2. Cut the red pepper and onion.

3. Put the pot on the fire, add the vegetable oil, and when the oil is 60% hot, add the pickled diced rabbit and fry it, and quickly pick it up. When the oil temperature rises to 70% heat, fry it in a pot until the shell is brittle and hard, and pour it into a colander to drain the oil.

4. Leave the bottom oil in the pot, stir-fry the dried red pepper, sesame, salt and monosodium glutamate, stir-fry them evenly with diced rabbit, pour in sesame oil and pepper oil, sprinkle with chopped green onion and serve.