Boned rabbit meat, cut into small pieces, add ginger, salt, cooking wine, onion and pepper, grab it evenly, and let it stand 1 hour for seasoning. Put rapeseed oil in the pot, hot and spicy, add diced rabbit, and stir-fry over slow fire until the oil in the pot turns from turbid to clear, and the diced rabbit turns pale yellow.
Pour out some oil, put dried pepper, pepper, star anise and yam into the pot, stir-fry until fragrant, and then add boiling water to blanch half a rabbit.
After the water is boiled, season, release smoke, salt, some sugar, simmer until the water is basically dry, and spit oil.
The method of cold pot rabbit taste is to add sugar and red oil pepper to enhance the color. Get out of the pot.