First, the practice of stewed rabbits \x0d\ x0d \ raw materials \ x0d \ fresh rabbit meat1500g. 25 grams of water-soaked mushrooms, 50 grams of winter bamboo shoots, 350 grams of pork belly, and 75 grams of green vegetables. Salt 1 2g, monosodium glutamate 7.5g, Shaoxing wine 25g, Zanthoxylum bungeanum 5g, pepper1g, sesame oil 3g, onion and ginger each15g. \x0d\ \x0d\ Preparation method \x0d\ Wash rabbit meat, cut it into 3cm square pieces, soak it in clear water for 4 hours, take it out and put it in a basin, marinate it with refined salt, Shaoxing wine, onion ginger and pepper for 4 hours, and then wash it with clear water. Pork belly is diced for use. Put the rabbit meat out of the water pot, take it out and wash it. Put rabbit meat, diced pork, chicken broth, onion ginger and Shaoxing wine into a casserole, bring to a boil, skim off the floating foam, cover and stew until the rabbit meat is crisp and rotten, remove onion ginger, add mushrooms, bamboo shoots and green vegetables, bring to a boil, add monosodium glutamate and pepper, and pour sesame oil on it. If it is dipped in garlic paste, it will have a unique flavor. \x0d\ x0d \ Features \ x0d \ Rabbit meat is crisp and rotten, fresh, fragrant and tender, with unique flavor, which is deeply loved by eaters. \x0d\ \x0d\ Second, Huaiqi stewed rabbit soup \x0d\ \x0d\ Ingredients: rabbit meat. \ x0d \ x0d \ Accessories: Dioscorea opposita, Lycium barbarum and longan. \ x0d \ x0d \ Seasoning: salt, chicken essence, cooking wine and ginger. \x0d\ \x0d\ Practice: \x0d\ \x0d\ 1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam into pieces for later use; \x0d\ \x0d\2. Set fire to a pan, pour in water, add rabbit meat, ginger slices, longan and yam, add cooking wine and chicken essence for seasoning, and stew for one hour; \x0d\ \x0d\3. Soak Lycium barbarum in warm water, open the lid, add Lycium barbarum and simmer for half an hour, turn off the fire and season with salt.