And yam or garlic sprout. Boil the rabbit meat in warm water until the water boils. Take the rabbit meat out and rinse it with cold water for later use. Put oil in the pot, the oil content of rabbit meat is not high, so you can put more oil. Throw the shallots and ginger pieces in and saute until fragrant, then pour the rabbit meat into the saute until fragrant, and pour the butter into it to cook for a while. Pour cold water, the amount of water has just passed the rabbit meat, add thirteen spices, dried peppers, star anise, salt, soy sauce and soy sauce, and turn to low heat after the fire is boiled. When the juice is 20% left, stir-fry the green garlic and white for one minute. Turn off the fire, put the green garlic leaves into the heat with the residual temperature, and then get out of the pot and plate. Method 2: Wash the rabbit meat and cut it into pieces, slice the ginger and cut the yam into pieces, put the fire in a pan and pour in water, add the rabbit meat, ginger slices, longan and yam, add cooking wine and chicken essence to taste and stew for one hour; Soak Lycium barbarum in warm water. After opening the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, add salt to taste. Practice 3: rabbit meat is changed into large pieces with uniform thickness, sprinkled with chopped green onion and thyme, and pickled with salt, pepper and Sydney wine. Stir-fry walnut kernels with butter, add Sydney wine and simmer for a while; Take green leaves from spinach, blanch them in boiling water and soak them in cold water. The bacon chops are stacked to be the same size as the rabbit slices. The rabbit meat is spread on the bacon, covered with spinach leaves and added with walnuts. The bacon is slowly rolled up, wrapped tightly and sealed with toothpicks. The meat is fried in a frying pan until golden brown, and then baked in the oven. Stir-fry the dried chopped green onion with butter, pour in Sydney wine, add yellow juice, concentrate and add salt to taste; All kinds of vegetables are shredded, blanched and fried with butter, and seasoned with salt. When filling the basin, the meat roll is cut into sections obliquely, with the knife facing upwards, served with vegetables and topped with Sydney wine juice. You can't eat rabbit meat and mustard with anything. Mustard is warm, it can warm the middle warmer, help the orifices, clear the lungs and eliminate phlegm. It can stimulate skin and mucous membrane, dilate capillaries, and reduce blood volume and heart rate when eaten in large quantities. Rabbit meat is sour and cold, which is not suitable for eating with mustard. Mustard is used as seasoning after being crushed, and cannot be used when cooking rabbit meat. Rabbit meat is sour and cold. After eating rabbit meat, oranges should not be eaten immediately. At the same time, eating more will also cause gastrointestinal dysfunction and cause diarrhea. Rabbit meat and egg rabbit meat are sweet, sour and cold, while eggs are sweet and slightly cold. Both of them have some bioactive substances. If they are fried together, it is easy to produce substances that stimulate the gastrointestinal tract and cause diarrhea, so it is not appropriate to eat together. Rabbit meat and ginger rabbit meat are sour and cold in nature, while dried ginger and ginger are spicy and hot. They have opposite tastes, and eating cold and hot together is easy to cause diarrhea. Therefore, it is not advisable to add ginger when cooking rabbit meat.