Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The protein content of rabbit meat is as high as 70%, which is higher than that of common meat, but the fat and cholesterol content is lower than that of all meat.

Rabbit meat is rich in protein and contains more sugar, sulfur, potassium, sodium, vitamin B 1, lecithin and other ingredients.

Rabbit meat is rich in nutrition, suitable for people with spleen deficiency and weak qi, malnutrition, fatigue, thirst, dry mouth and gastrointestinal fever.

In fact, the practice of braised rabbit meat is similar to that of chickens and ducks.

First, clean the rabbit meat, cut it into blocks of moderate size, blanch it in a pot, add cooking wine and ginger slices, and take it out for later use.

Add cooking oil to the pot and stir-fry star anise, fragrant leaves and onion ginger. Stir-fry rabbit meat, add cooking wine, stir-fry for a while, and add soy sauce, soy sauce and rock sugar to taste. Add water to boil and simmer. When the rabbit meat is soft and rotten, add some salt and drain the soup by fire.

Rabbit meat itself is tasteless and can be stewed with any kind of meat. When braising in soy sauce, you can also add other vegetables to stew together.