One: 750g of rabbit meat, 500g of cabbage, 250g of wet vermicelli, 25g of Shaoxing wine stick, 0/0g of salt/kloc, 2 slices of ginger, 50g of onion 1 g, 50g of cooked soy sauce, 50g of spicy soy sauce, and 0g of fresh soup1000g. Method: (1) Cut the rabbit meat into 4cm square pieces, blanch it in a boiling water pot, wash it with clear water, then put it in a wok, add 1500g of clear water, onion slices and ginger slices, cover the pot, boil it, skim off the floating foam, and stew it with wine until the rabbit meat is cooked. (2) Cut the cabbage into 5 cm long strips, put them in a boiling water pot and take them out after cooking. Wash wet vermicelli. (3) First put the cabbage and vermicelli into a hot pot, then put the cooked rabbit meat pieces and pour the rabbit meat soup. Prepare fresh meat soup 1000g for addition. Add salt and monosodium glutamate, cover, light the hot pot and bring to a boil. Attached 1 sauce cooked soy sauce and spicy soy sauce for dipping. Two: osmanthus rabbit meat raw materials: rabbit meat 150g, vinegar 5g, cooked peanut oil 50g (actual dosage 60g), baking soda 2g, refined salt 1g, eggs 50g, cooking wine 10g, starch 15g, monosodium glutamate 1g, and so on. Production process (1) Rabbit meat is soaked in clear water, fished out, dried, cut into chunks with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put into a porcelain bowl, soaked in clear water with baking soda powder for 30 minutes, washed twice in cold water, wrapped in clean gauze, squeezed out of floating water, and pickled with cooking wine and soy sauce. Using flour, you can get the green body of osmanthus rabbit meat. (2) Both green onions and ginger are cut into filaments; Knock the eggs into a bowl, add starch and beat well. Take a small bowl, add 10 ml of fresh soup, refined salt, Shaoxing wine, white sugar, osmanthus fragrans, monosodium glutamate and sesame oil, and mix well to make a salty and sweet sauce. (3) Heat the wok, and add the cooked peanut oil. When the wok is heated to 50%, evenly drag the rabbit slices and flour into an egg paste, fry them in oil until golden brown, pour them into a colander, and drain the oil. (4) After cleaning the original wok, add 25g of cooked peanut oil, heat it, add shredded onion and ginger, stir fry, pour the fried rabbit slices, put them into the prepared sauce, cook them, stir fry, pour vinegar along the wok, stir fry, and sprinkle the remaining sesame oil. Features golden color, fresh and tender rabbit meat, salty and sweet, sweet and sour. Three: rabbit meat 500g, cucumber slices 15g, dried seaweed 15g, ham 100g, Chinese cabbage 100g, dried tremella 50g, Tricholoma matsutake 50g, chicken soup 1500ml, coriander. Sesame oil 15g, onion 10g, monosodium glutamate 2g, cooking wine 15g, pepper noodles 2g, starch 50g and vinegar 5g. Production process (1) Rabbit meat is soaked in clear water for 4 hours to remove blood foam and grassy smell, washed, fascia removed and chopped into mud with double knives. (2) Put the rabbit paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir evenly to make rock stuffing. (3) Mix the stuffing evenly, squeeze it into 3 cm balls, blanch it in a boiling water pot, take it out and let it cool. (4) cut cucumber and ham into elephant eye slices; Chinese cabbage is limited to help, washed, cut into eye pieces, scalded in boiling water, too cold; Picking, cleaning and slicing birch; Cleaning coriander, and cutting into sections; Soaking daylily in water, selecting and cleaning, squeezing out water, and cutting into sections; Peel onion and ginger, wash and shred; Picking, cleaning and slicing Tremella. (5) After the casserole is cleaned, add chicken soup, shredded onion and ginger, various ingredients, dried seaweed and tremella slices, and then add cooking wine, refined salt and monosodium glutamate. After boiling, adjust the taste, add rabbit meatballs and matsutake slices. After cooking, take out the main and auxiliary materials and put them in each small bowl. (6) Remove the foam from the original soup in the casserole, add balsamic vinegar, pepper noodles and sesame oil to make a hot and sour mouth, put the parsley section on it, boil it, and pour it into the rabbit balls in each small bowl. The soup is milky white, the meatballs are tender and waxy, and the taste is delicious.

Four: 500g of rabbit hind legs, 50g of pine nuts, 50g of dried peppers 1, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (actually eaten 40g), 25g of cooking wine, 0g of onion10g, 5g of sesame oil/kloc-0, and 5g of ginger slices/kloc-0. In the production process (1), the hind legs of rabbits were boned, cut into long strips, washed, mixed with soy sauce and marinated for 4 hours to taste. (2) Heat the wok, pour in cooked soybean oil, heat to 30%, put the rabbit leg strips into the wok, fry until golden brown, pour in the colander, drain the oil, and pour out the remaining oil. (3) The remaining oil in the original wok is 15g. Stir-fry the onion, ginger slices, garlic, jujube, pine nuts and dried chili, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook for one hour with low fire, and pick out the onion, ginger and cooking wine. (4) When eating, put rabbit meat, dates and pine nuts in each bowl. Features are bright jujube juice, fragrant pine nuts and sweet and spicy rabbit meat.