There has been a folk saying that "as long as a rabbit runs into Sichuan, you can't get out alive", which shows that Sichuanese love to eat rabbits, and Sichuanese have thoroughly studied the practice of rabbits. There are many ways to eat diced rabbit, dried tangerine peel rabbit, fresh pepper rabbit, spicy rabbit, braised rabbit, etc. Everyone has different tastes, so their understanding of the best way is different. For example, I prefer to eat braised rabbit meat. In order to give you this tutorial, I specially killed a rabbit today, although the rabbit is so cute.

In Japan, rabbit meat is called "beauty meat". Rabbit meat is high in protein, low in fat and cholesterol, and its protein content is as high as 70%. It is an ideal meat for obese and cardiovascular patients. Rabbit meat is tender, delicious, nutritious and easy to digest after eating, so eating rabbit meat has many benefits.

-Family practice of braising rabbits-Required ingredients: rabbits, onion and garlic, cooking wine, edible salt, cooking oil, oyster sauce, soy sauce, soy sauce, white sugar, fragrant leaves, cinnamon, star anise and pepper.

Production steps:

The first step is to clean the rabbit after slaughter. I am a rabbit that has just been killed, and it is still warm. Then I chop it into small pieces and soak it in clear water for half an hour. PS: The whole rabbit looked a little cruel, so it stepped on the picture.

Step 2: Boil water from the pot, add onion and garlic slices, pour cooking wine, add chopped rabbit pieces, skim the floating foam after the water boils, and then take it out and clean it with warm water.

Step 3, add a little oil to the pan, add white sugar and stir-fry until the sugar turns brown, add rabbit meat and stir-fry, then add appropriate amount of soy sauce and light soy sauce, and add appropriate amount of edible salt, oyster sauce, onion and ginger slices, and stir-fry until the prepared aniseed is dry.

Step 4, put the fried rabbit meat into the pressure cooker. If it is a tender rabbit, it can be stewed directly. My rabbit is free-range in the yard, and the pressure in the pressure cooker is 15 minutes.

Step 5, after the pressure cooker is vented, transfer the soup to a wok until it is thick, sprinkle with a little coriander, and this delicious braised rabbit meat is ready.

-Questions and Answers on Braised Rabbit Meat-1,Why is rabbit meat soaked and blanched in water?

A: Rabbit meat has a strong earthy smell, and some blood can be soaked in water, so the braised rabbit has almost no earthy smell. Blanching water is also the same reason. Remember to put cold water in the pot, so that the blood in the rabbit meat can be slowly soaked out.

2. Why use a pressure cooker? Is an ordinary pot ok?

Answer: Of course, if the rabbit meat is old, it is recommended to use a pressure cooker. First, it saves time. Second, the ordinary pot may not be rotten. I made a rabbit bite once before, and since then, I have almost always used a pressure cooker. The specific high-pressure time depends on the aging time of the rabbit. I usually press 10- 15 minutes.

-what can't rabbit meat eat with? -1,rabbit meat can't be eaten with eggs, and it is easy to stimulate the stomach and produce diarrhea.

2, rabbit meat can not be eaten with celery, which is easy to cause hair loss.

3, rabbit meat can not be eaten with Chinese cabbage, which is easy to cause diarrhea.