Production method:
First, clean the bought rabbit meat, chop it into small pieces, soak it in salt water for half an hour, soak out the blood inside, remove it and control the moisture. During this time, wash the celery and dice it, wash the green pepper and dice it, wash the onion and cut it into sections, peel and slice the garlic, wash and dice the onion, and wash and shred the ginger for later use.
Pour clean water into the pot, put the cut rabbit meat into the pot, add shredded ginger, star anise, pepper, dried chili, fragrant leaves, cooking wine, boil over high fire for 10 minute, turn to low fire for 1 hour, and then take out the rabbit meat to control the moisture.
Put the pot on the fire, add water to boil, add a little salt to the pot, pour the green beans into the pot and cook them out, control the water to dry for later use, clean the pot, pour in the ratio of cooking oil and white sugar 1: 1, and simmer slowly. When it turns yellow and bubbles slightly, the sugar color will be cooked. Quickly pour the rabbit meat into the pot and stir-fry, then add onions and onions. Bring the fire to a boil 10 minute, turn to medium heat and simmer 15 minute, turn on the fire, and pour celery, green pepper and green beans into the pot and stir.
Collect the juice over high fire, add chicken essence and stir well to get out of the pot, and a delicious braised rabbit meat is finished.