1. Wash the rabbit meat and cut into pieces, add water, 3 grams of pepper, and 3 grams of fennel to a pot and cook for 8 minutes, then wash.
2. Rub the rabbit meat twice with salt, then mix the thirteen incense, put it in the refrigerator overnight.
3. Wash the pot and heat it, add a little oil and sugar, and stir-fry until the brown is added. Add star anise, cinnamon, Chinese pepper, wind cane, add water and cumin and simmer for 20 minutes, mix up the spices, pack them, and put Return to the pot, add light soy sauce, dark soy sauce, salt, and malt fen to adjust the taste. After boiling, add the rabbit meat, limit the low heat for half an hour, and steam it for good taste.
4. Pick up the pot and chop the pieces on a plate.
