Introduction: braised rabbit meat is a famous Han cuisine, belongs to the Sichuan or Hakka cuisine, the color of the sauce red, flavorful meat rotten, salty, sweet, sour and spicy, fresh and flavorful, rich in nutrients, fat but not greasy, lean but not hard. The above is my collection of its 'practice, and now share it with you.

Ingredients:

Main Ingredients: rabbit 500g

Accessories: oil moderate amount, salt moderate amount, green onion moderate amount, ginger moderate amount, star anise moderate amount, soy sauce moderate amount, sugar moderate amount

Practice:

1.

2.

2. Cut the rabbit meat into 4 cm square medium pieces.

3. Add water and soak for half an hour to soak up the bleeding water.

4. Prepare green onion, ginger and star anise.

5. Blanch the rabbit and drain.

6. Add soy sauce and wine marinade for 10 minutes.

7. Fill the pot with oil, heat to 5%, add the marinated rabbit meat.

8. Fry to red color, remove and drain the oil.

9. Leave the bottom oil in the pot, burst incense onion and ginger and star anise.

10. Add the fried rabbit meat, stir fry evenly.

11. Add soy sauce, sugar and the right amount of water, high-fire boil to low-fire simmer to 40 minutes.

12. Add salt, dry soup can be.