1. Wash the rabbit meat and cut into pieces, soak in water for a while, change the water several times in the middle to remove the blood
2. Drain and add cooking wine, light soy sauce, dark soy sauce, salt, sugar, pepper, and spicy sauce, stir well, and marinate for more than 40 minutes
3. Prepare the auxiliary materials, cut the dried chili and soak it in water (to prevent it from becoming mushy during frying), cut the onion, ginger, garlic, tangerine peel, and wash the pepper, spices, etc.
4. Put oil in a pot and heat until 80% hot, stir fry the rabbit meat. Add star anise and cinnamon, add some peppercorns four times in the middle (you must be willing to put the oil, after all, it is a big dish)
5. Stir-fry the rabbit meat tightly and slightly burnt on the surface (this is based on our own taste, our family likes to eat a little bit dry, so we fry it for a long time), then take the rabbit and serve on a plate for later use
6. Leave the bottom oil in the pot, add the accessories: dried chili, pepper, onion, ginger, garlic, tangerine peel, stir fry for a while
7. Finally, put in the rabbit meat, put a little soy sauce, sugar, cooking wine (salt is added according to the situation, you can taste it yourself)
8. It’s ready to be served at the end, and it’s great to serve it hot with beer.
