1. Stir-fry the rabbit meat in the pan to remove the moisture and taint and increase the gas in the pan.
2. Stir-fry until fragrant and serve on a plate.
3. Wash the pot and heat, add oil, green onion, ginger, and lees to fry until fragrant, then add pickles, rabbit meat, and sugar to fry until fragrant.
4. Next, cover the light soy sauce, dark soy sauce, water, salt, chicken bouillon, and pepper, and simmer until the rabbit meat is cooked and glutinous enough.
5. Collect the juice, thicken, sprinkle with pepper, drizzle with sesame oil, and serve.
6. Plate.
