Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning 200 grams of rabbit meat, 150 grams of pork fat and meat, respectively, into the bowl, into the bowl, with 50 ml of water, scatter, add 3 eggs of egg white, refined salt, Shao wine, wet starch and mix thoroughly, stir into rabbits, on the plate Apply oil to the rabbit, smear it about 2 cm thick, steam it into a rabbit cake, take it out and let it cool. Cut the rabbit cake with a length of 5 cm and a thickness of 2 cm; soak the red pepper. The pot is placed on the fire, the vegetable oil is cooked, and when the heat is 70%, the rabbit cake is smashed with the egg white and the egg yolk and the toast powder. When the pot is fried and golden brown, the pot is put on the pan. 50 grams of oil in the pot, burn to 50% hot, soak red pepper, ginger, garlic, stir-fry, cook with salt, soy sauce, sugar, vinegar, MSG, wet starch, clear soup, etc. When the juice is cooked, the pot is filled into the soup cup, and the pastry is served with the rabbit cake.

source