1. Cut rabbit meat into small pieces and wash with water. Marinate with salt, cooking wine and starch for 10 minutes.
2. Heat the pan with oil, add the preserved rabbit meat, stir fry until it changes color, stir fry for another minute, and start the pan.
3. Lift up the oil pan, put pepper, some more if you like numbness, put ginger and garlic, stir fry until fragrant.
4. Add the bean paste and stir fry the red oil. Add millet pepper, cut millet pepper into small pieces, stir fry until fragrant, add water and boil.
5. After boiling, add rabbit meat and cook for two minutes.
6. Add Erjing, and then add shredded ginger. Salt, monosodium glutamate, seasoning out of the pot.