How to braise rabbit meat: 1. Prepare the materials. I put fresh bamboo shoots and shiitake mushrooms here. It is recommended not to put fresh bamboo shoots, but shiitake mushrooms can be used.

2. Boil the rabbit meat pieces under warm water until the water boils. Take out the rabbit meat and rinse it with cold water and set aside.

3. Add oil to the pot. The oil content of rabbit meat is not high, so you can add a little more oil.

Throw in the chives and ginger and sauté until fragrant.

4. Add rabbit meat and saute until fragrant, pour in butter and cook for a while.

5. Pour in cold water, just enough to cover the rabbit meat pieces, add thirteen incense, dried chili peppers, star anise, salt, light soy sauce, dark soy sauce, bring to a boil over high heat and then reduce to low heat.

6. When the sauce is reduced to 20%, add the green garlic and stir-fry for one minute.

Turn off the heat, add the green garlic leaves and heat through the residual heat before serving.

Rabbit meat contains a variety of vitamins and amino acids, including more lysine and tryptophan, which are most easily lacking in the human body. It has the effect of strengthening the brain and improving intelligence, and has the functions of tonifying the middle and replenishing qi, cooling blood and detoxifying, clearing away heat and quenching thirst.

Rabbit meat not only tastes delicious, but it can also be cooked in many ways.

Rabbit meat is cool in nature and sweet in taste, and enjoys a high reputation in the international market. It is called "health meat", "vegetarian meat", "beauty meat", "hundred-flavor meat" and so on.

Rabbit meat is tender in texture, delicious in taste and rich in nutrients. Compared with other meats, it has a high digestibility (up to 85%) and is easily digested and absorbed after eating, which is not found in other meats.

Therefore, rabbit meat is extremely popular with consumers.

The protein content in rabbit meat accounts for about 21.37%. Calculated on a dry matter basis, the protein content in rabbit meat is as high as more than 70%, which is higher than the protein content in pork, beef and chicken.