Prepare dry sea pepper knots, green peppercorns, red peppercorns each a small handful, a few scallions, two lumps of sliced ginger, half an onion, two garlic, sliced, cooking wine, oyster sauce,, sugar, soy sauce, soy sauce, monosodium glutamate (MSG), chicken broth, pepper, star anise, shanhai, two slices of allspice, five spice powder, beer, sesame seeds, sesame oil

Step 1: the slaughtered rabbit meat (the better the smaller the lumps) plus a little wine, a few slices of ginger, a small drill onion, scratch and knead for a minute, then marinate for 15 minutes to taste.

The second step: refining oil (can be asked or not), cooking oil, oil hot plus onion segments, scallions, old ginger, garlic, pepper, anise, sannai, leaves open in the fire to the large fire frying caramelized and fished out of use, the pot to stay in the oil (not too much, the rabbit meat also has oil) oil is hot and put the green and red peppercorns, anise, sannai, leaves, the old ginger and garlic, a little bit of frying pouring the rabbit meat and stir-frying, frying rabbit meat to slightly yellow, add the pepper segments, continue to stir fry, two minutes later, add a can of beer, dripping from the side of the pot, turn the small and medium fire to the beer flavor burned in, a few minutes after the burn almost began to seasoning.

Step 3: Season to taste.

Pot with soy sauce, a little old pumping color, chicken essence, monosodium glutamate, oyster sauce, sugar, if less salt, you can add a little (soy sauce, oyster sauce salt flavor), add a little pepper and five-spice powder (should not be too much), open medium heat and stir-fry for a minute, and finally turn off the fire sprinkled with sesame seeds can be.

PS: 1. rabbit meat should not be blanched, the meat will become old

2. can be used directly with vegetable oil, but must be burned until there is no vegetable oil fumes

3. this is not a cold eating rabbit, you can not let cool, do not stir fry too dry

4. spices should not be too much to put up! It will pressure the flavor