1. The slaughtered fresh skinned rabbits are cleaned inside and out;
2. Decompose by part for use.
3. Take one rabbit spinal willow;
4. Change the knife into strips and cut into dices;
5. Put salt, pepper, and cooking wine;
6. Grab the diced rabbit, add dry starch, and add a little water to grab evenly.
7. Cut the shallots into small pieces, and thaw the assorted vegetables.
8. Oily heat, low fire, put down the rabbits;
9. Shovel out after the rabbit Ding changes color.
10. Pour the assorted vegetables into the pot;
11. Stir-fry on medium heat for about one minute, add diced rabbit, green onions, chicken essence, and salt;
12. Stir-fry quickly over high heat, and serve when the juice is dry.
