Seasoning: 20 grams of vegetable oil, 3 grams of salt, 8 grams of sugar, 2 grams of ginger, 5 grams of onion, each in moderation.
The practice of Malan rabbit meat:
1. Peel and wash the rabbit;
2. Wash Malan root, wrap it in gauze and fill it into the abdominal cavity of rabbits;
3. Add water to the pot, add rabbit meat, water, ginger and onion to boil;
4. Cook on low heat until the rabbit is cooked, take out the abdominal gauze bag and cook with oil, salt and sugar until the soup is dry.
For more information about Malan rabbit meat, please check Mint.com Food Bank /shiwu/malanturou.