Rabbit meat is tender, and there is almost no tendon in it. Rabbit meat must be cut along the fiber line, so that after heating, the dishes can be kept neat and beautiful, and the meat quality is more tender.

1. Clean the rabbit, cut it into pieces with appropriate size along the fiber lines of rabbit meat, soak it in clean water for 20 minutes, soak the blood in the meat, and take out the water control. 2. Blanch the soaked rabbit meat with boiling water, remove it and drain it.

3. Put rabbit meat into a pressure cooker, add onion, ginger, star anise and pepper, pour half a cup of white wine, add 1 tablespoon soy sauce and add a little sugar.

4, pressure cooker simmer 15 minutes, naturally deflate, then boil, add the right amount of salt and soy sauce, sprinkle with coriander.

Wild rabbit practice 2:

1, the rabbit was washed and cut into pieces, and soaked in pepper water to remove fishy smell. Put cold water in the pot, a little ginger slices, a proper amount of cooking wine, blanch, remove and wash.

2. Add oil to the hot pot, stir-fry onion, ginger, garlic and dried pepper, pour the rabbit meat washed by blanching water, and pour a proper amount of cooking wine to stir well. Pour in the right amount of soy sauce and soy sauce (soy sauce is colored, soy sauce is fresh), add the right amount of sugar and mix well.

3. Cover the lid and turn to medium-low heat after the fire boils. Open the lid at the right time and turn it up and down to make the seasoning taste even. Simmer slowly until the soup is dry.