1. Prepare the seasoning. Wash the dried tangerine peel with warm water and cut into small pieces for later use.
2. Cut the rabbit meat into thumb-sized cubes, mix well with cooking wine, salt, ginger, and green onions for 30 minutes.
3. Set the wok to high heat and add cooked vegetable oil. When the oil is 60% hot, add the diced rabbit and fry to remove the water.
4. Remove the diced rabbit when it is light yellow, and don't pick up the ginger onion.
5. Leave 50 grams of oil in the pot. When the oil is 50% hot, add dried chili, Chinese pepper, and tangerine peel and stir fry.
6. When it's brownish red, add the diced rabbit and stir fry, then add the fresh soup, soy sauce, glutinous rice juice, change the medium heat to collect the juice and light oil, add the shortcrusted peanuts, and then add the MSG to stir well.
7. Into the disk.
Tips:Do not deep-fry the moisture of rabbit meat.