1. Wash and dice the Lei bamboo shoots, and dice the fresh tea tree mushroom rod.
2. Cut ginger and garlic, and green and red peppers.
3. Wash the rabbit meat, remove the bones, cut the meat into cubes, add rice wine, five spices, soy sauce, and salt to mix and marinate for 10 minutes.
4. Take the dry starch and add a little water, form a thick sauce and pour it into the diced rabbit, stir well.
5, boil the oil in the pot, let the oil burn off the foam, add the rabbit to the golden yellow and remove the leach oil.
6. Then fry the bamboo shoots and the tea tree mushroom to remove most of the water, and drain the oil when the tea tree mushroom has deep wrinkles.
7. In another pot, put 2 tbsp of the frying oil, add pepper and stir fry, then add ginger, onion and garlic.
8. Put in diced bamboo shoots and tea tree mushroom, put in 1 / 2 tbsp soy sauce, put in a little salt and stir fry evenly.
9. Stir fry the winter vegetables.
10. Put in diced rabbit and pepper.
11. Stir fry until fragrant.
12. Stir in chicken essence, turn off the heat.
Four Seas Food tips:
1. No vegetable oil, others are available. Be careful when adding salt to stir fried diced bamboo shoots.
2. If you can't buy winter vegetables, you can buy Yibin broken rice sprouts, but remember to fry them first, and put less salt, it's very salty.