1. Cut the rabbit meat neatly.
2. Fry the rabbit meat to dryness.
3. Heat a wok and add a little oil. Stir-fry the star anise, cinnamon, vine and myrtle root with a little water to boil and set aside.
4. Drain the radish sprouts, wash and cut into sections.
5. Stir-fry the radish sprouts until fragrant and set aside.
6. Wash the pot and heat, add oil, ginger, dried chili and saute until fragrant.
7. Stir-fry rabbit meat again, add light soy sauce, dark soy sauce, sugar, and salt to a boil.
8. Put the rabbit meat, radish seedlings, myrtle root, star anise, wind vine, and cinnamon into an electric clay pot.
9. Stew until cooked, adjust the taste, and serve directly on the table.
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