Seasoning: ginger10g, fennel10g, a little onion, salt and sesame oil.

Production method editing

1 Slaughter the rabbit, remove the fur, claws and five internal organs, cut the meat into pieces, and add water to boil it into a semi-sticky shape.

2. Add the above five spices and boil.

Nutrition composition editing

Rabbit meat is not only nutritious, but also a kind of medicinal tonic that is very beneficial to human body. It is a nutritious food for pregnant women and children. The cholesterol content of rabbit meat in canned rabbit meat on the market is only 60 ~ 80 mg per 100 grams, which is not only lower than general meat, but also lower than fish. Rabbit meat is also rich in lecithin Lecithin can inhibit platelet aggregation and prevent thrombosis, as well as protect the blood vessel wall and prevent arteriosclerosis. Choline in lecithin can improve people's memory and prevent brain function from declining. Only contains 1% salt, and can be made into various dishes according to your own taste, which is nutritious and delicious!

1. Rabbit meat is suitable for cooking methods such as frying, roasting and stewing; It can be braised in brown sauce, steamed in powder or stewed in soup, such as rabbit meat with sweet potato, pepper-hemp rabbit meat, steamed in powder rabbit meat,

Spicy rabbit slices, fresh fried rabbit shreds, rabbit meat dumplings and mushroom soup, etc.

2. Cooking rabbit meat with other foods will echo the taste of other foods, so there is a saying of "hundred flavors of meat";

3. Rabbit meat is tender, and there are almost no tendons in the meat. Rabbit meat must be cut along the fiber lines, so that the shape of the dish can be maintained after heating.

It is neat and beautiful, and the meat tastes more tender. If it is not cut properly, the rabbit meat will turn into crumbs after heating, and it is not easy to rot.

4. Rabbit meat is flat and suitable for four seasons;

5. The method of rabbit meat tonic soup, which is mainly used for treating deficiency of qi and blood or malnutrition, is as follows: wash rabbit meat120g, then add 30g of codonopsis pilosula, 30g of Chinese yam and 30g of jujube, and appropriate amount of medlar15g of water, and steam until the rabbit meat is cooked. Serve as a dish with meals twice a day.

Roast rabbit meat with rice wine;

It is well known that it has cosmetic effects, and its fat and cholesterol content is extremely low. It is also rich in maltose.

According to the nutritional composition of rabbit meat, the protein content of rabbit meat is higher than that of beef, mutton and pork. Therefore, it is also the middle-aged and elderly people who choose very high-quality ingredients in protein-rich foods. Because rabbit meat is bloodless during slaughter, its blood flow is in muscles, and it is rich in hemoglobin, which can be of great help to people with anemia. Because of the existence of blood and the fishy smell, various methods can be used to remove it in cooking. Lemon can effectively remove the fishy smell from rabbit meat, and it also has the functions of freshness enhancement and sterilization.

Raw materials:

Rabbit meat1000g, rice wine 60.5 kg, ginger slices100g. Two garlic stalks, star anise, fragrant leaves and cinnamon.

Practice:

1, chop rabbit meat into pieces, soak it in lemon 10 minute, and then marinate it in soy sauce, salt, chicken powder and oil for a while;

2, ginger slices fried;

3. Pour in the rabbit meat and fry it to make a fragrance;

4. Add white wine; Pay attention to safety here, it will catch fire when adding liquor, and the fire is very fierce.

5. After the white wine is dried, add water, spices, garlic stalks and peppers for seasoning;

6. Cover with 10 minute, add sesame oil and monosodium glutamate, and collect the juice and put it on a plate.