1. Add ginger slices and garlic slices into cold water, add rabbits, and then add a proper amount of cooking wine;

Bring the fire to the boil and cook for a few more minutes. You can remove the blood foam in the middle, and then take it out and wash it for later use.

3. Put a proper amount of oil in the pot, add bean paste and bean paste and stir fry;

4. Add onion and ginger slices and saute until fragrant;

5. Add appropriate amount of water and soy sauce;

6. Prepare braised seasonings, the most basic ones are cinnamon, star anise, pepper, pepper, fragrant leaves, pepper and cardamom. Other spices can also be added;

7. Put it in and cook it together;

8. Put the hare that has just been boiled in water;

9. Cover the lid, boil over high heat, boil over low heat for 30 minutes, and then soak in it for three hours;

10. Let it cool, cut it into pieces and put it on a plate.

skill

1. The rabbit tastes heavy, and deodorization is the key: you can soak the rabbit for a few hours first, constantly changing the water in the middle, and soaking part of the blood;