Rabbit meat includes domestic rabbit meat and rabbit meat. Domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The content of protein in rabbit meat is as high as 70%, which is higher than that of general meat, but the content of fat and cholesterol is lower than that of all meat, so it is called "the element in meat". It tastes better from late autumn to late winter every year, and it is an ideal meat for obese people and cardiovascular patients. Rabbit meat can regulate human skin and is known as "beauty meat".

Braised rabbit meat:

Raw materials:

2 kg of rabbit meat, onion 1 piece, 2 garlic.

Seasoning:

2 pieces of red fermented bean curd, 2 tablespoons of soy sauce and soy sauce (soy sauce is colored and soy sauce is fresh), 0/0g of white sugar/kloc, 0/0g of cooking wine/kloc, 0/5g of spiced powder/kloc-0, 5g of star anise and a large piece of ginger.

Practice:

1, 2 kg of rabbit meat, washed, chopped into small pieces and drained;

2, a piece of ginger is peeled and flattened, the onion is cut like an eye piece, and the garlic is cut into small pieces;

3, put the rabbit meat in the pot and add cold water to overflow the meat (adding cold water can better force out the residual blood and harmful substances in the meat), cook on high fire, turn the rabbit meat while cooking until floating foam appears, clean the floating foam, and drain the water out of the pot;

4, hot oil pan, saute ginger pieces;

5. Pour in rabbit meat, stir-fry over high fire for 1 min, add cooking wine, slightly stir-fry, add red fermented bean curd, soy sauce, soy sauce, sugar, cooking wine, allspice powder and star anise, continue to stir-fry over high fire for 2 minutes, add onion, add water, and the water will not pass through the rabbit noodles. After boiling over high fire, turn to medium and small fire for stewing/kloc-0.