Ingredients

500g fresh rabbit, some black fungus, 400g cauliflower, 400g green bamboo shoots, some bean paste, some pickled pepper sauce, some pickled ginger, some pickled pepper horse ears, some erjingtiao, some chili

Steps

1/4

Heat the wok with oil until the oil temperature reaches 60% to 70% hot, then put in the marinated rabbit and fry until it is 60% to 70% cooked, then remove and drain for later use!

2/4

Heat up a wok, add oil, fry bamboo shoots and cauliflower until half done, remove and drain. Add water to the wok, add bamboo shoots and cauliflower, and shred the black fungus in water and place it on a plate as a base.

3/4

Heat up a wok, add old oil, bean paste, pickled pepper sauce, pickled ginger, pickled pepper horse ears, and stir-fry until fragrant. Then add Erjingtiaojie and Xiaomi Chilijie and stir-fry until red and fragrant.

4/4

Add broth and add rabbit to season, with appropriate amount of MSG, chicken essence, a little sugar, a little soy sauce, a little sesame oil, a little pepper, and cook until done.