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, so it is called "the essence of meat". It tastes better from late autumn to late winter every year. It is an ideal meat for obese people and cardiovascular patients, and it is produced and sold all over the country.

The netizen introduced the practice as follows:

① Baizhu Rabbit Soup

Ingredients: Rhizoma Atractylodis Macrocephalae 10g slice, Oncomelania gigantea 2ge (remove mud with clear water, then blanch with boiling water to get snail meat), 300g fresh rabbit meat, and appropriate amounts of ginger, pepper, monosodium glutamate and salt.

Method: * * * Put it into a pot, add appropriate amount of water, and simmer for 2 hours. Season with ginger, pepper, monosodium glutamate and salt before eating.

② Yam Lily Rabbit Soup

Raw materials: 30 grams of yam and lily, 200-300 grams of rabbit meat, and proper amount of seasonings such as ginger, salt, cooking wine, onion and monosodium glutamate.

Practice: First, wash the rabbit meat, cut it into small pieces, then put it in a casserole with yam and lily, add appropriate amount of water, ginger, cooking wine and other condiments, simmer until the soup boils, switch to slow fire 1 hour, and add a little onion, salt and monosodium glutamate to taste.

Efficacy: 2-3 times a week, it can moisten lung, relieve cough, clear heart, soothe the nerves, tonify kidney, solidify essence, moisten intestine and relax bowels, and is suitable for patients with lung dryness and cough, chronic bronchitis, female climacteric syndrome and the elderly and infirm.

③ Chinese yam medlar rabbit soup

Ingredients: rabbit meat

Accessories: Dioscorea opposita, Lycium barbarum and longan. Seasoning: salt, chicken essence, cooking wine and ginger.

Cooking method:

1, clean rabbit meat and cut it into pieces, slice ginger and cut yam, put fire in a pan and pour water, add rabbit meat, ginger slices, longan and yam, add cooking wine and chicken essence to taste, and stew for one hour;

2. 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.

Features: strengthening the spleen and stomach, nourishing the liver and kidney, calming the nerves and enriching the blood, and invigorating the middle energizer.