Dried tangerine peel, flower kernel and rabbit dices

Overview

This dish is bright red in color, with tender rabbit meat, dry aroma, spicy flavor and aroma of tangerine peel.

Prepare the seasonings. Wash the tangerine peel with warm water and cut into small pieces for later use.
Cut the rabbit meat into thumb-sized dices, mix well with cooking wine, refined salt, ginger, and green onion and season for 30 minutes.
Set the wok over high heat and add cooked vegetable oil. When the oil is 60% hot, add diced rabbit and fry to remove the moisture.
When the diced rabbit turns light yellow, take it out and remove the ginger and green onions.
Leave 50 grams of oil in the pot. When the oil is 50% hot, add dried chili peppers, peppercorns, and tangerine peel and stir-fry.
When it turns brown, add diced rabbit and stir-fry, then add fresh soup, soy sauce, fermented glutinous rice juice, reduce heat to medium to reduce the juice, add bright oil, add crispy peanuts, then add MSG and stir well and put it in the pot.
Enter the plate.