Appropriate amount of rabbit meat

Thumb pepper 10 or so

Appropriate amount of dried pepper

Appropriate amount of ginger slices

Five or six pickled peppers

Appropriate amount of bean paste

Zanthoxylum bungeanum

Garlic cloves

Soak a small piece of ginger

step

1 Slice ginger and garlic, slice with pickled pepper, slice with pickled ginger.

2 thumb pepper cut into sections.

Dice rabbit meat and marinate it with a little pepper, pepper, shredded ginger, raw flour, cooking wine and salt for about 30 minutes.

4 cut the dried peppers.

5 Heat the wok, pour in an appropriate amount of cooking oil, pour in rabbit meat and stir fry after the oil is hot. After frying on high fire for about 2 minutes, turn to low fire and stir fry for about 5 minutes, and the rabbit meat will basically turn white, and take it out for later use.

6 After the wok is washed, heat it, pour in a proper amount of cooking oil, put in a proper amount of pepper and saute until fragrant, put in the cut dried pepper segments, and when the dried pepper turns cockroach-colored, pour in the prepared ginger, garlic and pickled pepper to stir fry. Stir-fry the appropriate amount of bean paste.

7 pour in the thumb pepper, stir-fry until fragrant, then pour in the rabbit meat, stir-fry and take out the pot. Appropriate amount of cumin can be added according to personal taste.