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

2. Sit in the pan, clear the oil, turn the big cloves into a wok, and add onions, ginger slices, garlic cloves, sweet noodle sauce, fried noodle sauce, cooking wine and soy sauce;

3. Put the rabbit meat in the pot, make soup, cook it with high fire, cook it a few times, stew it with fire, take it out of the pot, and hold the soup together with the bowl.

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 and stewed in soup, such as sweet potato rabbit meat, pepper hemp rabbit meat, steamed rabbit meat in powder, spicy rabbit slices, fresh shredded rabbit meat balls and mushroom soup. One-year-old rabbits have the best meat quality, which can be fried, fried, fried and steamed. Rabbit meat for more than one year can only be braised, braised and stewed. Stir-fried shredded rabbit meat, preferably mixed with egg white, so that the fried shredded rabbit meat does not roll up, the color is white and the taste is fresh and tender.

2. When rabbit meat is cooked with other foods, it will echo the taste of other foods, so it is called "hundred-flavored meat". When choosing ingredients, it is not appropriate to choose hot and dry ingredients such as aconite, 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 cook.

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 tonic soup for treating deficiency of both qi and blood or malnutrition is as follows: wash rabbit meat120g, then add 30g of codonopsis pilosula, 30g of yam, 30g of jujube and 0g of medlar15g, and steam until the rabbit meat is cooked. Served with meals twice a day.

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, so it was not fishy. Rabbit meat must be washed with cold water before cooking, and its reproductive organs, excretory organs, glands and the whole spine should be raised. Put more oil when cooking, because rabbit meat is thin and fat. Curry rabbit meat