1) Wash the rabbit in cold water, add ginger slices, peppercorns, cooking wine, a little salt and cook for 20 minutes (chopsticks insert the thickest part of the meat, no blood water can be). Steep for 1 hour after turning off the heat and allowing the rabbit to absorb some of the soup
2) Remove the rabbit meat and let it cool
3: Wait for the rabbit to cool, prepare the rabbit seasoning
Ginger garlic rice, tempeh sauce, peppercorns, sugar, soy sauce, soy sauce, spicy fresh sauce, chili oil to taste appropriate amounts into the sauce
4) Cut the cold rabbit into small pieces of about 1 cm
5) Rabbit, green onion, peanuts and rice, sauce and mix well
Red oil rabbit diced finished. After loading, add a little red oil to the color