Ingredients: 250g rabbit meat.

Accessories: 50g of green radish and 5g of coriander.

Seasoning: salt 3g, monosodium glutamate 3g, pepper 2g, cooking wine 5g, onion 10g, ginger 10g, lard (refined) 30g and star anise 3g.

Characteristics of stewed rabbit and radish soup;

The soup is white and rotten, fresh and salty.

Teach you how to cook rabbit radish soup, and how to cook rabbit radish soup is delicious.

1. Cut the rabbit meat into 2.6 cm cubes; Peel radish and cut it into filaments; Cut coriander into 2 cm long segments; Cut the onion and ginger into small pieces.

2. Boil the water in the spoon, first blanch the shredded radish, cool it with cold water, then blanch the rabbit meat, and then wash the blood foam with clear water.

3. Heat the oil in the pot to 60% heat, add onion and ginger pieces1000g soup, add rabbit meat, refined salt, pickled pepper water and cooking wine to boil, cover the lid, simmer on low heat until the rabbit meat is 90% rotten, add shredded radish and stew for another minute, skim off the floating foam, add monosodium glutamate, and take out the spoon from the parsley section.

Pie-food phase grams:

Green radish: don't eat radish at the same time when taking ginseng and American ginseng, so as not to be counterproductive and have no nourishing effect.

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.