Main ingredients: 500 grams of rabbit,

Seasonings: 150 grams of soy sauce, 10 grams of scallions, 5 grams of ginger, 8 grams of white garlic, 3 grams of star anise, 10 grams of vegetable oil, 20 grams of sweet sauce, 10 grams of cooking wine

Practice:

1. rabbit cleaned and cut into a one-inch, two-point square block, with boiling water, standby;

2. p>2. Sit in a pot, hit the oil, with a large spice petals choking pot, under the onion, ginger, garlic cloves, sweet noodle sauce, the noodle sauce fried, cooking wine, soy sauce;

3. rabbit meat in the pot, hit the soup, with a strong fire to boil, open a few open, with the fire simmering, out of the pot, even the soup Sheng Bowl.

3 edible rabbit meat need to pay attention to a few points

1, rabbit meat is suitable for frying, baking, stewing and other cooking methods; can be braised, steamed, stewed soup, such as rabbit meat burned sweet potatoes, pepper rabbit, steamed rabbit, spicy rabbit slices, freshly buttery rabbit silk and rabbit meat round double mushroom soup and so on. The meat of one year old rabbit is the best, can be fried, stir-fried, deep-fried, steamed, more than one year old rabbit meat is only suitable for braised, stewed, stewed. Fried rabbit meat, it is best to mix with egg white, so that the fried meat is not rolled up, white color, taste tender.

2, rabbit meat and other foods cooked together will be attached to the flavor of other foods, so there is a "hundred flavors of meat" said. Selection of ingredients, should not choose to use the appendicitis, ginger, cinnamon and other hot and dry, but should be selected with kelp, jellyfish, wolfberry, mushrooms and other cool.

3, rabbit meat is tender, almost no tendon in the meat, rabbit meat must be cut along the fiber grain, so that when heated, in order to maintain the shape of the dish neat and beautiful, meat taste more tender, if the cut method is not appropriate, the rabbit meat heated will become granular crumbly, and not easy to cook.

4. Rabbit meat is cool in nature and should be eaten in summer. It is generally not suitable to eat rabbit meat in cold winter and early spring season.

5, the main treatment of qi and blood deficiency or malnutrition rabbit soup is: 120 grams of rabbit meat after washing, add ginseng, yam, jujube 30 grams, wolfberry 15 grams of water, water, steaming until the rabbit meat is cooked through to become. As a dish to serve with meals, 2 times a day.

6, rabbit soaked in water to remove blood, about a day, period of three to four times the water, until the rabbit soaked to white, so that there is no earthy smell to eat. Before cooking must use cool water to rinse the rabbit meat, and should be its reproductive organs, excretory organs and a variety of glands and the whole spine up out. Cooking should be more oil, because the rabbit meat is more lean and less fat.