Tools/Materials: Rabbit meat, Dahongpao pepper, dried pepper, peanut, ginger, salt, white pepper noodles, white wine, old gravy, onion, garlic and oil.

1, clean the ingredients, prepare ginger, garlic and onion, and tie the onion.

2. Wash the fresh rabbit meat and chop it into thumb-sized pieces. Stir with white pepper, salt, white wine and a spoonful of oil, and marinate for 5 minutes.

3. Pour oil into the pot, add onion, ginger and garlic, and fry the fragrance.

4, leave the oil, remove the ingredients, pour the rabbit meat into the pot at one time, fry it until it is white, and then fry it until it is golden yellow.

5. Remove all the rabbit meat and leave a little oil at the bottom of the pot.

6. Pour the fried rabbit meat into the pot at one time, add dried pepper, ginger powder and pepper, and stir fry over low heat to make it fragrant.

7, add water, drown the rabbit meat, and then add the old gravy.

8. Cook on high fire for about 5- 10 minutes. Turn off the fire when the soup is concentrated, add the burnt peanuts, stir fry evenly and take out the pot.

9. The cold rabbit just made has a lighter taste of salt. Let it cool a little, it tastes just right, it is very suitable for carrying out, and it is convenient and satisfying.