Cooking Steps

1. 

   Step1:Boneless rabbit. Cut into small pieces for later use. Bones can be stewed with soybeans.

2. 

   Step2:Slice ginger and garlic cloves. Cut garlic white and garlic leaves into sections. Cut green and red peppers into rhombus shapes. Cut celery into sections for standby.

3. 

   Step3:Peanuts are cooked on high heat for six minutes. Prepare in advance. They will be crisp after cooling. It can also be fried.

4. 

   Step4:Put oil in the hot pot. Stir fry the next handful of prickly ash over low heat, and then take out the prickly ash.

5. 

   Step5:Lower the rabbit meat. Stir fry until the meat turns white. Cook two tablespoons of rice wine. Continue to stir fry.

6. 

   Step6:Add ginger, garlic, dried chilli, star anise, green garlic and continue to stir fry. Stir dry the water vapor.

7. 

   Step7:Pour in soy sauce, oil and tomato sauce. Add salt and sugar. Stir well.

8. 

   Step8:Pour in beer and some water (make sure the liquid is not over the rabbit meat). When the fire is over, turn to medium low heat, cover the pot cover and simmer.

9. 

   Step9:Simmer until the water is dry (it took me about 50 minutes to make sure it tastes good). Add a teaspoon of balsamic vinegar.

10. 

    Step10:Then add green and red peppers and celery. Stir fry for half a minute. Then add green garlic leaves and peanuts. Stir for a few times, and you will be out of the pot.