1. raw materials: a rabbit, onion ginger, green pepper, star anise and pepper, green pepper, angelica dahurica, kaempferia kaempferia, fragrant leaves and pepper king (this pepper is spicy, so we can add it according to our taste)

2. First, avoid the rabbit head from the middle, then remove the internal organs, chop the rabbit meat in half from the middle, and then follow the spine.

3. Soak the chopped rabbit meat with clear water, mainly to remove the blood in the rabbit meat, so that the rabbit meat is not fishy and tastes tender. Wash and remove the blood clots in the rabbit head, then take it out and put it in another basin filled with clear water to continue soaking.

4. Change other ingredients into knives, remove the heads of green peppers, then remove the chips and cut them into rhombic pieces. Red peppers are also cut into rhombic pieces, green onions are cut into horseshoe onions, ginger is cut into large pieces, and the pepper king cuts them with a knife, so that the spicy taste can be better distributed.

5. Start cooking on fire. Pour the soaked rabbit meat into the hedgerow to control the water, rinse it with water, and then heat the pan to cool the oil and slide the pan. This operation is to prevent the fried rabbit meat from sticking to the pan. Add vegetable oil into the pot, add fragrant leaves, angelica dahurica and kaempferia kaempferia (both angelica dahurica and kaempferia kaempferia can remove the fishy smell, in which kaempferia kaempferia can remove the earthy smell more effectively), then add star anise and pepper, then add pepper king, and add green onions and ginger slices.

6. Stir-fry until fragrant, and then add a proper amount of bean paste to stir-fry red oil. Just a little bean paste is enough. Don't smell the bean paste when the dish is finished. After the bean paste is fried with red oil, stir-fry the rabbit meat.

7. fry the rabbit meat until it is tender, then add soy sauce and stir well, adjust the color, add cooking wine and stir well, add 2 spoonfuls of water after the cooking wine evaporates, add oyster sauce to taste, add a spoonful of sugar to refresh, add a proper amount of pepper to remove the odor, and add salt to taste. Spicy dishes need more salt.

8. After the water boils, add an appropriate amount of Donggu soy sauce to taste. Donggu soy sauce plays a role in refreshing. After the taste is adjusted, pour the rabbit meat into the pressure cooker, cover it, and press it on fire. SAIC starts to calculate the time and press it for 2 minutes.

9. The pressing time of rabbit meat can be flexibly adjusted according to the tenderness of the meat. The pressed rabbit meat tastes more tender. After 2 minutes, turn off the fire, open the air valve of the pressure cooker, and then open the lid after the gas in the pot is completely released.

1. Then pour the pressed rabbit meat into the pot to collect the juice. When the juice is sticky, add the green pepper, and then add a spoonful of monosodium glutamate to taste. After the fragrance of the green pepper is blended into the soup, it can be taken out of the pot. The green pepper not only plays a matching role, but also plays a role in increasing the flavor of the green pepper.