1. Cut the rabbit meat into nail-sized pieces.
2. Add 3 spoons of tender meat powder, 1 spoon of monosodium glutamate, 1 spoon of chicken essence, 1 spoon of dark soy sauce, salt (appropriate amount), and 2 spoons of cooking wine to the diced meat and mix well.
3. Pour the rabbit into the boiling water, and immediately remove the discoloration (about 1 minute).
4. Prepare accessories.
5. Heat a pan with cold oil, add Pixian watercress to 80% of the oil and stir fry until fragrant. Add millet pepper, pepper, garlic, green onions, and sugar.
6. Pour in the blanched rabbit cubes, add cooking wine and stir-fry for 1 minute.
7. Immediately add the green pepper and ginger, stir fry for 2 minutes, turn off the heat, add chicken essence and MSG to taste, and serve.
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