Ingredients: 300 grams of rabbit meat.

Accessories: lettuce (round leaf) 25g.

Seasoning: salt 1g, sugar 75g, vinegar 20g, onion 10g, ginger 10g, star anise 1g, lard (refined) 65g, pepper 1g, yellow rice wine 5g and soy sauce 5g.

Characteristics of braised rabbit meat:

The color is bright red, the meat is rotten but not broken, and the taste is sweet and salty.

Practice of stewing rabbit meat:

1. Chop the rabbit meat into eight pieces, put it in a bowl and add soy sauce and mix well. Cut lettuce into 1 inch segments; Wash green onions and cut into sections; Wash and slice ginger for later use.

2. Put the oil in the spoon. After the oil is hot, add the rabbit meat and fry it until it is fiery red. Pour it into the colander to control the oil.

3. Put the oil in the spoon. When the oil is heated to 60%, add soup with onion, ginger and star anise, add refined salt, sugar, vinegar, pepper water, Shaoxing wine and rabbit meat, cover the pot after boiling, and simmer the meat soup with low heat. When it is nearly thick, put the light oil, turn it over a few times in medium heat and put it on one side of the plate.