1, rabbit meat is suitable for frying, baking, stewing and other cooking methods; can be braised, steamed, stewed soup, such as rabbit meat roasted sweet potato, pepper rabbit, steamed rabbit, spicy rabbit slices, freshly stir-fried 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.

Cold Eating Rabbit is a famous traditional Han cuisine in Zigong, Sichuan Province. It has a history of more than a hundred years. Zigong, Sichuan, Fushun, Rong County is a nationally renowned rabbit farming township, rabbit meat supply is very adequate; people in the region are also very fond of eating rabbit, especially love cooking and tasting a dish called "cold eating rabbit", almost every family will do, everyone loves to eat.

1, rabbit meat is rich in lecithin, which is indispensable for the development of the brain and other organs, and has the effect of brain-boosting.

2, often eaten to protect the walls of blood vessels, to prevent the formation of blood clots, hypertension, coronary heart disease, diabetes, and enhance physical fitness, bodybuilding muscle, it can also protect the skin cell activity, maintenance of skin elasticity.

3, rabbit meat contains fat and cholesterol, lower than all other meats, and fat and more unsaturated fatty acids, often eat rabbit meat, can be strong and healthy, but will not gain weight, is the ideal meat for obese patients, women eat, can keep the body slim, therefore, foreign women will be known as rabbit meat, "beauty meat"; often eat free of meat, have a strong body, but not fattening. Eat free meat, there is to get rid of disease and strengthen the body, therefore, some people will be called rabbit meat "health meat".

4, rabbit meat contains a variety of vitamins and 8 kinds of essential amino acids, containing more lysine, tryptophan, the human body is most likely to lack, therefore, eating rabbit meat to prevent the deposition of harmful substances, so that children grow up healthy, to help the elderly prolong life.

Seasoning and auxiliary ingredients: 80 grams of diced lotus root, 100 grams of dripping beer, 50 grams of ginger grains, 20 grams of fresh peppers, 20 grams of wild pepper grains, 15 grams of dried peppercorns, 200 grams of millet chili pepper rings, 100 grams of green Hangzhou pepper rings.

Seasoning: green onion and ginger water, salt, monosodium glutamate (MSG), cooking wine, cornstarch, 8 grams of Meiji-Fresh, 8 grams of KNORR Hot & Spicy Dew, 5 grams of salt, 4 grams of MSG.

Green pepper big dish rabbit production steps

Green pepper big dish rabbit batch pre-preparation: fresh rabbit soak off the blood, change into small dices, add appropriate amount of green onion and ginger water, salt, monosodium glutamate, cooking wine marinade to taste, and then mixed into a small amount of cornstarch batter, into the thirty percent of the hot oil sliding scattered. Diced rabbit with beer simmered to taste.

The green pepper big dish rabbit go vegetables process: pot under the canola oil is hot, add pickled ginger grain 50 grams, 20 grams of pepper, 20 grams of wild pepper grain, 15 grams of dry pepper small fire stir fry incense, into the green

millet chili circle 200 grams, green pepper circle 100 grams stir fry evenly, put into the slippery oil of the rabbit diced 200 grams, boiled water lotus root diced 80 grams, dripping beer 100 grams of simmering to taste, and then the beer is 100 grams of simmering to taste. The first thing you need to do is to make sure that you have a good understanding of what is going on in your life, and that you have a good understanding of what is going on in your life.

The characteristics of the green pepper dish rabbit: fresh and spicy, soft and tender rabbit.