Ingredients: 200g rabbit meat, 200g jellyfish, 20g bamboo shoot shreds, 1 egg, chopped scallions, ginger shreds, water chestnut powder, salt, gourmet powder, chicken essence, vinegar, pepper, sugar, peanut oil, rice wine

Recipe:

1. Slice the rabbit meat into thin pieces and coat with the paste of salt, egg white and water chestnut powder. Freeze in a refrigerator for half an hour. Heat peanut oil and make rabbit meat cross the oil. Put in jellyfish and sauté. Remove together.
2. Sauté chopped scallions and ginger shreds till fragrant. Add rice wine, gourmet powder, chicken essence, pepper, rabbit meat and jellyfish. Make a paste with water chestnut powder. Pour on done oil. Stir briefly. Remove and serve.