Ingredients: 1 skinless rabbit (about1500g). Seasoning: 20g of Korean Chili powder (available in the seasoning market, its color is brighter and more fragrant than ordinary Chili powder, and it can also be replaced by ordinary Chili powder), 5g of cumin10g, 5g of salt and monosodium glutamate10g, 5g of oyster sauce, 5g of green pepper, celery, carrot and coriander, 5g of dried green pepper and 5g of dried pepper. Chengdu Shangshanjia roast rabbit steps share: 1, bring your own rabbit, wash it, pour water, be sure to cook it soft, and tear it when it is cooked. When cooking, you can add some cooking wine, onion and ginger. Remove the fishy smell. Take out the cooked rabbit and drown it. Tear it open by hand. 3. pour the oil, burn it, and then add the rabbit. Be sure to burn the old oil, so that it smells good.