Ingredients: 500g of rabbit meat,

Seasoning: soy sauce150g, onion10g, ginger 5g, white garlic 8g, star anise 3g, vegetable oil10g, sweet noodle sauce 20g, cooking wine10g.

Exercise:

1. Wash the rabbit meat, cut it into two pieces one inch square, and blanch it with boiling water for later use;

2. Sit in a pan, clear the oil, stir-fry with big cloves, and add onions, ginger slices, garlic cloves, sweet noodle sauce, fried noodle sauce, cooking wine and soy sauce;

3. Put the rabbit meat into the pot, make soup, boil it with high fire, cook it a few times, stew it with high fire, take it out of the pot, and even fill the bowl with soup.

Pay attention to three points when eating rabbit meat.

1, rabbit meat is suitable for frying, roasting, stewing and other cooking methods; It can be braised in brown sauce, steamed in powder or stewed in soup, such as sweet potato rabbit meat, pepper hemp rabbit meat, steamed rabbit meat in powder, spicy rabbit slices, fresh shredded rabbit, meatball rabbit meat and mushroom soup. One-year-old rabbits have the best meat quality, which can be fried, fried, fried and steamed. Rabbit meat over one year old can only be stewed, braised and stewed. When frying shredded rabbit meat, it is best to mix it with egg white, so that the fried shredded rabbit meat will not be rolled up, with white color and fresh and tender taste.

Cooking rabbit meat with other foods will echo the taste of other foods, so there is a saying of "hundred flavors of meat". When choosing ingredients, it is not appropriate to choose hot and dry ingredients such as aconite, processed ginger and cinnamon, but to choose warm and cool ingredients such as kelp, jellyfish, medlar and mushrooms.

3. Rabbit meat is tender, and there is almost no tendon in the meat. Rabbit meat must be cut along the fiber line, so that after heating, the shape of the dish can be kept neat and beautiful, and the taste of the meat is more tender. If it is not cut properly, rabbit meat will turn into crumbs after heating, and it is not easy to boil.

4. Rabbit meat is cool and should be eaten in summer. Rabbit meat is generally not suitable for cold winter and early spring.

5. The method of rabbit meat nourishing soup for treating deficiency of qi and blood or malnutrition is: wash120g rabbit meat, then add 30g codonopsis pilosula, 30g yam, 30g jujube and15g medlar, and steam until the rabbit meat is cooked. Take it twice a day with meals.

6. The rabbit soaked the blood in clear water for about a day, and changed the water three or four times until the rabbit meat turned white. Rabbit meat must be washed with cold water before cooking, and its reproductive organs, excretory organs, glands and the whole spine should be lifted out. Put more oil when cooking, because rabbit meat is thin and fat.