Rabbit meat, fungus, Codonopsis pilosula, yam, red dates, salt, MSG

① Wash the rabbit meat, put it in boiling water and cut it into small pieces. ②After soaking the fungus, cut it. ③Soak Codonopsis pilosula for 1 hour, yam and red dates for 2-3 hours. ④Put rabbit meat, red dates, Codonopsis pilosula, and yam into a casserole, add water, bring to a boil over high heat, then simmer over low heat for 1 hour, then add salt and MSG.

1. Kill the rabbit, peel it, remove its internal organs, wash it and cut it into pieces;

2. Wash the yam, peel it and cut it into hob pieces for later use;

3. Place rabbit meat and yam in a casserole, add appropriate amount of water, place over high heat and bring to a boil;

4. Skim off the foam and simmer over low heat;

5. Add green onions, ginger slices, refined salt and Shaoxing wine, simmer until the meat is tender and the soup is thick, add MSG and serve.

150 grams of rabbit meat, 18 grams of Codonopsis pilosula, 10 grams of longan meat, 30 grams of yam, and 15 grams of jujube. ?

1. Wash the rabbit meat and cut into pieces. Soak and wash Codonopsis pilosula, longan meat, yam and jujube.

2. Put all the ingredients into the pot together, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat i. 5-2 hours, add salt to taste, and take according to the amount.

Ingredients: Rabbit meat Accessories: yam, wolfberry, longan Seasoning: salt, chicken essence, cooking wine, ginger

1. Wash the rabbit meat and cut it into pieces, slice the ginger. Cut the yam into pieces, put the pot on fire, pour in water, add rabbit meat, ginger slices, longan, yam, add cooking wine and chicken essence to taste, and simmer for one hour;

2. Soak the wolfberry in warm water and open the lid Finally, add the wolfberry, reduce the heat and simmer for half an hour, then turn off the heat and add salt to taste.

Main ingredients: rabbit meat. Accessories: young corn, ginger. Seasoning: salt, cooking wine, soup.

1. Wash the rabbit meat and chop it into inch-long sections for later use. 2. Cut the tender corn into strips and set aside. 3. Slice ginger and set aside.

4. Put the dry pot on the fire, add the ribs and stir-fry until the oil is slightly released.

5. Add cooking wine, add soup and simmer over low heat for about 1 hour.

6. Add corn, add salt to taste, and continue to simmer until the rabbit meat is tender.

7. Thicken the soup over high heat and serve.

Ingredients: 200 grams of carrots, 200 grams of fresh rabbit meat, 24 grams of Codonopsis pilosula, 2 red dates (pitted), appropriate amount of water

Seasoning: appropriate amount of salt.

1． Wash and cut fresh rabbit meat into pieces; peel, wash and cut carrots into pieces; wash Codonopsis pilosula and red dates.

2． Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, then reduce the heat to low and simmer for about 2 hours, and season with salt.