1. Fresh rabbit thighs, butchered into large pieces;
2. Put it in a bowl, add cooking wine, pepper, salt, monosodium glutamate, sweet potato starch and a little water, and grab evenly.
3. Heat a little oil in a pan, add bean paste, pepper and ginger and stir fry until fragrant;
4. Add water and boil for five minutes, then rinse the washed enoki mushrooms;
5. After the enoki mushrooms are softened, remove them into the soup pot;
6. Turn down the heat and put in the rabbit pieces separately;
7. After the rabbit pieces are placed, adjust the heat and cook until the rabbit pieces float. Transfer them to the soup bowl, and pour the broth with chicken essence and pepper.
8. Sprinkle dried sea pepper on the surface of the rabbit;
9. Rapeseed oil is burned until it smokes, and then poured on the dried sea pepper ring;
10. Sprinkle pepper noodles and shallots.
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