Spicy Hot Pot Rabbit

A large amount of fresh ginger + a small amount of soaked ginger cut into shreds, because there is no young ginger this season, otherwise adding half of the young ginger will taste more delicious. Cut hot peppers and millet into rounds, slice garlic, and mince one pickled pepper

Cut the rabbit into small pieces and rinse repeatedly with water until there is no blood. Add ginger slices, cooking wine, salt, and pepper and marinate for 2 hours.

Prepare some vegetarian dishes according to your own preferences. I used green bamboo shoots, lotus root slices, and sweet potato starch.

Prepare some vegetarian dishes according to your own preferences. I used green bamboo shoots, lotus root slices, and sweet potato starch.

Soak sweet potato flour in boiling water until soft.

Heat oil in a pan, add rabbit and stir-fry until it changes color, remove and set aside.

Leave remaining oil in the pot, stir-fry the bean paste over low heat until fragrant, then add shredded ginger, spicy millet, pickled ginger and pickled pepper, and stir-fry for 3 minutes.

Pour in the rabbit and stir-fry for ten minutes. This process should take a little longer to stir-fry out the water in the rabbit and make it more flavorful and fragrant.

Pour in an appropriate amount of boiling water, add light soy sauce, dark soy sauce, sugar, salt, cooking wine, and pepper. After boiling, simmer over low heat for ten minutes.

Boil another pot of water, add a little salt, blanch the vegetables and set aside.

Add the pepper 2 minutes before serving, and sprinkle some MSG at the end.

After the rabbit is finished, you can put the vegetarian vegetables in or dip it while eating

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