Stewing method of spicy rabbit meat

Material: clean rabbit meat 1500g.

Seasoning: 20g dried pepper, 6g dried green pepper, 4g Dahongpao pepper, 6g star anise, 5g angelica dahurica, 3g fennel, 3g cumin, 2g cardamom and 3g clove.

Ingredients: Pixian bean paste 70g, soy sauce 40g, dried yellow sauce 30g, crystal sugar 15g, refined salt 15g, soy sauce 10g, chicken essence 20g, monosodium glutamate 10g, and a bottle of beer.