Half a rabbit, three green bamboo shoots, Pixian watercress 15g, soy sauce 15g, one piece of ginger, two pieces of garlic alone, dried pepper 10g, appropriate amount of pepper, 5g of salt, 5g of sugar, and cooking wine 15g.

1. Peel, wash and cut green bamboo shoots, slice ginger and garlic. Wash rabbit meat and cut into pieces. After the oil is 80% hot, add the rabbit meat, stir-fry until the smell of blood and water completely evaporates, and take it out for later use.

2. After the oil is 80% hot, add Pixian watercress, stir-fry red oil over medium heat, and then add ginger slices, garlic slices, dried peppers and pepper to stir-fry until fragrant.

3. At this time, add the fried rabbit meat, add cooking wine, soy sauce and sugar, stir well, and then pour in boiling water. After the rabbit meat is boiled, turn to low heat and stew for 40 minutes.

After 4.40 minutes, add the green bamboo shoots, cover them, and simmer for 20 minutes (if you like crispy green bamboo shoots, you can reduce the stewing time, if you like soft ones, you can extend the stewing time appropriately).

5. Finally, open the lid, collect the juice over high fire, add salt, and stir well to serve.