Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The content of protein in rabbit meat is as high as 70%, which is higher than that in general meat, but the content of fat and cholesterol is lower than that in all meats. Therefore, it is called "the essence of meat". It tastes better from late autumn to late winter every year. Here are several ways to make soup with rabbit meat to ensure that it is nutritious and delicious.

Jujube rabbit soup

Ingredients: enucleated jujube100g, rabbit meat 300g.

Seasoning: peanut oil, ginger slices, yellow wine, salt.

Practice:

1, rabbit meat is washed, cut into pieces, stirred with yellow wine and salt, marinated for half an hour, and then washed and drained; Wash and soak jujube in warm water for half an hour (don't pour water);

2. Pour jujube, water, rabbit meat, ginger slices and yellow wine into a casserole, boil over high fire, remove floating foam, add peanut oil, stew over low fire until the rabbit meat is crisp and rotten, and finally season with salt.

Efficacy: it is not suitable for people who are tender and beautiful, benefit qi and enrich blood, and are full of phlegm.

Second, Yuzhu rabbit soup

Ingredients: 7 denuded dates, 60g yam, 0/00g Polygonatum odoratum/kloc, 300g rabbit meat.

Seasoning: chicken oil, yellow wine, salt.

Practice:

1, Polygonatum odoratum and Rhizoma Dioscoreae peeled and washed, Polygonatum odoratum cut into sections, Rhizoma Dioscoreae diced, rabbit meat washed and diced, added with yellow wine and salt, and marinated for 15 minutes;

2. Take a casserole, pour water, jujube, yam, Polygonatum odoratum, rabbit meat, boil over high heat, remove floating foam, stew over low heat for 2 hours, and finally season with salt and pour chicken oil.

Efficacy: it is not suitable for people with beauty and skin care, nourishing yin and invigorating qi, stagnation of qi and phlegm, and weakness of spleen and stomach.

Third, Qilong Rabbit Soup

Ingredients: 500g rabbit meat, 0/5g mulberry/kloc-,30g longan meat and 0/5g medlar/kloc-.

Seasoning: clear soup, yellow wine, salt.

Practice:

1, longan pulp, mulberry, medlar and rabbit meat are washed, the rabbit meat is cut into pieces and scalded in boiling water;

2. Take a casserole, pour the rabbit meat, yellow wine and clear soup, boil it over high heat, and simmer for 3 hours until the rabbit meat is crisp and rotten, then add salt to taste.