Rabbit meat nutritional analysis
1. Rabbit meat is rich in lecithin, which is indispensable for the development of the brain and other organs, and has the effect of strengthening the brain and improving intelligence;
2. Regular consumption can protect blood vessel walls, prevent thrombosis, and is beneficial to patients with hypertension, coronary heart disease, and diabetes. It can also enhance physical fitness and build muscles. It can also protect skin cell activity and maintain skin elasticity;
3. The fat and cholesterol contained in rabbit meat are lower than that of all other meats, and the fat is mostly unsaturated fatty acids. Regular consumption of rabbit meat can strengthen the body without gaining weight. It is ideal for obese patients. Meat, if eaten by women, can keep the body slim. Therefore, foreign women call rabbit meat "beauty meat"; and regular consumption of meat can cure diseases and strengthen the body. Therefore, some people call rabbit meat "health meat";
4. Rabbit meat contains a variety of vitamins and 8 kinds of amino acids necessary for the human body. It contains more lysine and tryptophan, which the human body is most likely to lack. Therefore, eating rabbit meat regularly prevents the deposition of harmful substances. , let children grow up healthily and help the elderly live longer.
1. Spicy diced rabbit
≮Gourmet ingredients≯
One clean rabbit (weighing about 500 grams), 70 grams of chili oil, 20 grams of soy sauce and tempeh grams, 10 grams of white sugar, 45 grams of scallions, 2 grams of refined salt and MSG, and 2 grams of pepper noodles.
≮Food recipe≯
1. Wash the rabbit meat and cook it in a pot of boiling water. Take it out and let it cool. Use a knife to chop it into 2 cm cubes; do the same with the green onions. Cut into cubes; use a knife to press the black bean paste into bean paste.
2. Put the chili oil, soy sauce, black bean paste, sugar, refined salt, MSG, and Sichuan peppercorns into a bowl and mix thoroughly to form a sauce. Pour it over the diced rabbit and mix well. Finally, add the diced green onion and mix well. become.
≮Food Features≯
Spicy and spicy, fresh and delicious.
2. Fungus and yuba rabbit soup
Ingredients:
10 grams of black fungus, 1 yuba (about 120 grams), 2 slices of ginger, 10 wolfberries grams, 250 grams of rabbit meat
Method:
Soak the yuba and black fungus in water until soft, wash them, cut the yuba into sections; wash the ginger and wolfberry slices; wash the rabbit meat , cut into pieces. Heat the oil in a pan, add ginger slices, sauté until fragrant, add an appropriate amount of water, add black fungus, yuba, and wolfberry, simmer over low heat until cooked, and season. Drink the soup and eat all the ingredients, 1 ingredient per day, for 7 days as a course of treatment.
3. Eucommia ulmoides, walnut and rabbit soup
Ingredients
200 grams of free meat, 30 grams each of eucommia and walnut meat, and 2 slices of ginger.
Method
(1) Wash the meat and cut into pieces; wash the eucommia and ginger; blanch the walnut meat in boiling water
remove the clothes.
(2) Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, simmer for 2-3 hours, season and serve.
Efficacy
Tonifying the kidneys and essence, nourishing blood and black hair.
Indications
Premature graying of beards and beards is caused by insufficient kidney essence. Symptoms include soreness and weakness in the waist and knees, dizziness, tinnitus, and emaciation of muscles and bones. It can also be used for hypertension.
Notes
Changes in the body surface often reflect the ups and downs of the internal organs. Premature graying of beard and hair is caused by kidney deficiency and low blood, which cannot nourish the beard and hair. This soup mainly nourishes kidney essence and nourishes yin and blood. The rabbit meat in the soup has a sweet and cool nature and has the function of tonifying the middle and nourishing yin. "Compendium of Materia Medica" states that it can "tonify the middle and replenish qi and increase blood." Eucommia ulmoides has a sweet and warm nature and has the function of nourishing the liver and kidneys, strengthening muscles and bones, and lowering blood pressure. . This product contains Eucommia gum, glycosides, alkaloids, pectin, fat, resin, organic acid, ketose, vitamin C, aldose, chlorogenic acid and other ingredients. Experiments have shown that Eucommia ulmoides has the effects of lowering blood pressure, reducing the absorption of cholesterol, sedation, and diuresis. Walnuts are also called walnuts. They are sweet and warm in nature and have the function of nourishing the kidneys and supporting yang. The "Dietotherapeutic Materia Medica" says that "regular consumption will make people able to eat, the bones and flesh will be delicate, smooth, and the beard and hair will be dark." Although this product is rich in fat and oil, it is not related to When used together, Eucommia ulmoides can control and complement each other. Combined into a soup, it can regulate kidney yin and kidney yang, make black hair strong, lower blood pressure and strengthen muscles.
Notes and taboos
People with colds and fever should not use this soup.
4. Salad diced rabbit
Ingredients:
Half rabbit (about one pound) cooking wine, ginger, soy sauce, chives, spicy millet, garlic, Homemade red oil
Instructions:
1. Boil a pot of water first. After the water boils, add ginger slices, cooking wine and oil (not red oil) and half a rabbit (no need Chop it into pieces, and if the pot is big enough, put it in and cook it directly)
2. When the rabbit meat changes color and all the blood water is cooked out, turn off the heat, cover it, and take it out to cool after 10 minutes. Cut into cubes
3. Prepare the seasoning. Chop the spicy millet, coriander and garlic, add soy sauce and homemade red oil and mix thoroughly. Pour it on the diced rabbit meat and mix well
< p>5. Spicy rabbit headFinished product
Ingredients:
1. Rabbit head (because the shy rabbit head scares you, here it is I won’t show you its PP).
2. One tablespoon of bean paste.
3. Two tablespoons of chili powder (can be increased or decreased according to personal preference).
4. One tablespoon of pepper powder.
5. Brine.
Method:
1. Clean the rabbit head and put it in brine for half an hour until soft.
Remove it to a plate and set aside.
2. Leave about a tablespoon of brine in the pot and bring to a boil, add the watercress and stir-fry over low heat.
3. Add the chili pepper and Sichuan peppercorns and stir-fry for about half a minute. Add the rabbit head and stir-fry continuously.
4. Stir-fry until the marinade is dry, then remove from the pot and serve.
6. Lotus Leaf Spicy Rabbit Roll
Ingredients:
Rabbit meat, soy sauce, tempeh, sugar, chives, cucumber, salt, mushroom essence, Sichuan peppercorns Noodles, soaked chili peppers and diced red peppers.
Preparation method:
1. Wash the rabbit meat and cook it in a pot of boiling water, take it out and let it cool, then chop it into 2 cm cubes with a knife;
2. Dice the green onions; chop the tempeh slightly on top of the dish, dice the pickled peppers, and dice the small red peppers
3. Add oil to the pot and stir-fry the soaked peppers to produce the chili oil. , stir-fry the diced peppercorns and the tempeh until the aroma comes out, add the diced rabbit, pour in soy sauce, sugar, salt, mushroom extract, and peppercorn noodles, stir-fry until the flavors are in, turn off the heat, and put it on a plate.
4. Spread out the lotus leaf cake, roll in an appropriate amount of spicy rabbit dices, insert cucumber strips, wrap with cut green pepper rings to form a roll, and decorate with cucumber slices and chili flowers.
7. Burnt salt rabbit slices
Raw materials
300 grams of fresh rabbit meat. Ingredients: 2 eggs, 40 grams of flour. Seasoning: 1000g cooked lard (actual consumption 75g), 5g refined salt, 0.5g MSG, 25g cooking wine, 5g chopped green onion, 0.5g pepper powder, 25g wet starch, 5g sesame oil.
Production process
1. Wash the fresh rabbit meat, remove the fascia, slice it diagonally into 3 cm long, 2 cm wide and 0.3 cm thick slices and place them in a bowl. Add cooking wine, monosodium glutamate and refined salt, mix well and marinate for 3 minutes.
2. Put the flour, eggs, and wet starch into a large bowl and mix thoroughly to make a paste. Pour in the marinated meat slices and spread the paste evenly.
3. Place the wok on a high fire, add cooked lard, and heat it until it is 60% hot. Put the battered pork slices into the pan one by one. When the surface is fried to light yellow, pour in Drain the oil in a colander.
4. Leave a little oil in the wok, place it over high heat, stir-fry the rabbit meat slices, sprinkle with chopped green onion and pepper powder, pour in sesame oil, stir the pot a few times, and serve on a plate
Features
The finished dish is light yellow in color, burnt on the outside and soft on the inside, crispy and spicy.
8. Spicy black bean flavored rabbit
Features: slightly spicy and fragrant, with rich juice and mellow taste.
Ingredients: rabbit meat
Accessories: tempeh, mushrooms, potatoes, pork belly, green and red peppers
Seasonings: salt, sugar, soy sauce, vinegar, pickled peppers Chili sauce, cooking wine, onions, ginger, garlic, starch, sesame oil
Method:
1. Wash and cut rabbit meat into pieces, slice mushrooms, green and red peppers, potatoes and pork belly Cut into pieces, put the rabbit meat and pork belly into a basin together, add cooking wine, soy sauce, salt, green onion, ginger and garlic, mix well and set aside;
2. Put the oil in the pot, light it up, and put it in when the oil is hot. Stir-fry the marinated pork belly and rabbit until the surface changes color and mature;
3. Add a little oil to the pot, add pickled pepper sauce and black bean sauce, stir-fry until fragrant, then add tangerine peel and shiitake mushrooms , green and red pepper slices, stir-fry for a while, add rabbit meat and pork belly, add appropriate amount of boiling water, add soy sauce, sugar, vinegar, seasoning, pour into the pressure cooker and press for 8 minutes, after pressing, pour into the wok, add potatoes and cook over high heat Stew the potatoes until the juice is cooked, thicken with water starch, drizzle with sesame oil and serve.
9. BBQ Rabbit Legs
Ingredients:
About 300 grams of two rabbit legs, 50 grams of minced ginger, 100 grams of minced green onions, 50 grams of minced onions, 50 grams of minced coriander, 50 grams of red pepper dices, 50 grams of green pepper dices, and a small package of Wangzi steamed buns.
Seasoning:
50g chili noodles, 20g pepper noodles, 10g salt, 10g MSG, 5g chicken essence, 2g sugar, 30g cumin powder, 100g rice wine grams, 5 grams of pepper, 100 grams of red oil, 20 grams of sesame oil, and 2500 grams of salad oil.
Method:
1. Thaw and wash the rabbit legs, make a cross knife to taste, then add minced onions, minced ginger and green onions, minced coriander, green and red pepper cubes, 5 grams Mix salt, rice wine, pepper, and Sichuan peppercorns, pour them onto the rabbit legs, and cook for 20 minutes.
2. Put the pot on the fire, pour in the salad oil, and when it is 70% hot, add the rabbit legs and fry over low heat for 5 minutes until the rabbit legs are deep red, the skin is crispy and the meat is tender, and the oil is controlled.
3. Put red oil, chili powder, cumin powder, monosodium glutamate, chicken essence, 5 grams of salt, sugar and butter in the pot and stir-fry until fragrant. Add the fried rabbit legs and stir-fry evenly. Turn the steamed buns, drizzle with sesame oil, put in the pan and serve.
10. Sichuan Fritillary Rabbit
Ingredients:
100g Sichuan Fritillary, 1 rabbit. Seasoning: 100 grams of refined oil, 5 grams of garlic, 5 grams of ginger, 5 grams of green onions, 5 grams of pepper, 15 grams of MSG, 20 grams of chicken essence, 20 grams of cooking wine, and 2500 grams of white soup.
Preparation method:
(1) Cut the ginger and garlic into 2 mm thick nail slices, and cut the green onions into "horse ear" shapes.
(2) Slaughter the rabbit, remove its hair, internal organs, head and feet, cut it into 4 cm square pieces, put it into a soup pot and boil it with water.
(3) Put the wok on the fire, heat it with oil, add ginger and garlic slices, green onions and rabbit meat, stir-fry until fragrant, add white soup, add MSG, chicken essence, pepper, cooking wine, Sichuan clams, and cook Bring to a boil, cook for 10 minutes, remove all the foam, put the pot into a basin, and serve on the table.
Note: This is the recipe for Sichuan Fritillary Rabbit Hot Pot.
11. Soybean and Scallop Rabbit Soup
Recipe
(1 ) Wash soybeans and water chestnuts (peeled), soak Jiang Yaozhu in water until soft, wash rabbit meat and cut into pieces.
(2) Put the soybeans, water chestnuts, and Jiang Yaozhu into the pot, add an appropriate amount of water, bring to a boil over high heat, add the rabbit meat, boil again, simmer for 3 hours, and season.
Explanation
This soup focuses on nourishing the yin of the spleen and kidneys and reducing deficiency heat. The rabbit meat in the soup has a sweet and cool taste, and has the effect of nourishing the middle and nourishing yin. The "Compendium of Materia Medica" says that it can "tonify the middle and replenish qi, and add blood." "The Preparation of Food and Materia Medica" says that it can "cure heat and eliminate heat." Thirst. "Jiang Yaozhu, also known as scallops, has a sweet and salty taste. It has the functions of nourishing yin and nourishing the kidneys, strengthening the spleen and regulating the middle. "Materia Medica Congxin" says that it can "lower the qi and regulate the middle, benefit the five internal organs, and cure thirst." "Materia Medica Qiuyuan" said it. It has the effect of "nourishing true yin and stopping urination". Soybeans are sweet and mild in nature. They can strengthen the spleen and stomach, nourish blood and regulate the heart. They are rich in protein and are extremely nutritious food. The taste of water chestnut is sweet and cold, and its function is to clear away heat, promote fluid production, cool blood and detoxify. "Compendium of Materia Medica" states that it can "replenish qi and eliminate food, remove heat and promote fluid production." When combined into a soup, it can nourish kidney yin, reduce deficiency heat, and strengthen the spleen and stomach. And benefiting yin and blood, it plays the role of nourishing yin, reducing fever, nourishing blood and regulating the heart.
Note: People with spleen and stomach deficiency or cold-dampness should not use this soup.
12. Kung Pao Rabbit Diced
Stir-fried Method
Cuisine Sichuan Recipes
Main Ingredients Other Animals
Spicy flavor
Hot dish
Ingredients:
500 grams of rabbit meat, fried peanuts, eggs, bamboo shoots, dried chilies, Sichuan peppercorns, Sugar, vinegar, salt, monosodium glutamate, light soy sauce, starch, peanut oil, onion, ginger, and cooking wine in appropriate amounts.
Method: 1. Dice the rabbit meat, add salt, egg white, and starch to make it sizing; cut the dried chili into small sections, dice the bamboo shoots, and slice the green onions and ginger.
2. Remove the rabbit dices from the grease, fry the peanuts and peel them; take a bowl, add light soy sauce, sugar, vinegar, monosodium glutamate, salt, and wet starch to make a sauce.
3. Leave a little oil in the pot and heat it up. Add onion, ginger, chili pepper, and Sichuan peppercorns and fry until fragrant. Add cooking wine, add bamboo shoot slices and stir-fry briefly. Pour in sauce and rabbit meat and stir-fry evenly. Sprinkle peanuts. , take out of the pot.
Features: Sweet, sour and spicy, with a long aftertaste.
13. Boiled rabbit legs
·Ingredients:
500 grams of rabbit hind legs, 50 grams of pine nuts, 1 dried chili, 50 grams of jujubes , 25 grams of soy sauce, 500 grams of cooked soybean oil (actual consumption 40 grams), 25 grams of cooking wine, 10 grams of green onions, 15 grams of sesame oil, 10 grams of ginger slices, 100 grams of white sugar, 5 grams of garlic, 1 gram of MSG, 750 ml of chicken broth , 20 grams of spicy bean paste.
·Features:
The jujube juice is bright, the pine nuts are fragrant, and the rabbit meat is sweet and spicy.
·Operation:
1. Remove the bones from the rabbit hind legs, cut into long strips, wash, mix well with soy sauce, and marinate for 4 hours to add flavor.
2. Heat the wok, pour in the cooked soybean oil, heat it to 30% heat, put the rabbit leg strips into the pan, fry until golden brown, pour into a colander, drain the oil, and pour out the remaining oil.
3. Leave 15 grams of remaining oil in the original wok, stir-fry the green onions, ginger slices, garlic, dates, pine nuts, and dried chilies until fragrant. Pour in the chicken soup, add rabbit strips, and Add spicy bean paste, soy sauce, white sugar, refined salt, monosodium glutamate, and cooking wine. Cover and simmer over low heat for an hour. Remove onions, ginger, garlic, and chili peppers, bring to a boil over high heat, simmer until thickened, pour in sesame oil, and serve. pot.
4. When eating, add rabbit meat, dates, and pine nuts evenly into each bowl.
14. Diced Huaren Rabbit
Cuisine Sichuan Cuisine
Characteristics of Diced Huaren Rabbit Diced Huaren Rabbit is a traditional famous Sichuan cold dish, which avoids meat, Peanut kernels are the main ingredient and are prepared with spicy flavor. The flower kernels are crispy and fragrant, the rabbit meat is tender, bright red in color, tender and crispy, spicy and fragrant, and has a unique flavor.
Ingredients: 150 grams of cooked rabbit meat, 15 grams of bean curd, 50 grams of fried peanuts, 10 grams of sugar, 25 grams of diced green onions, 30 grams of chili oil, 10 grams of pepper powder, 1 gram of MSG, 10 grams of Dan County watercress, 5 grams of sesame oil, 0.5 grams of cooked sesame seeds, 10 grams of garlic water, and 2 grams of Sichuan salt.
How to make diced rabbit with flower kernels
1. Heat the oil in the wok until it is 30% hot, add the Danxian douban (chop into fine pieces) and stir-fry until fragrant, add the bean drum (chop into fine pieces) ) Stir-fry until it becomes sauce and set aside;
2. Cut the cooked rabbit meat into 1.3 cm square dices, put them into a bowl, add Sichuan salt, monosodium glutamate, diced green onions, chili oil, and bean paste. , cooked sesame, sugar, garlic water, sesame oil, pepper powder, mix well and then sprinkle with fried peanuts and serve.
Notes
1. Don’t overcook rabbit meat. It should be cooked, formed and tender.
2. Peanut kernels must be peeled and fried until crispy. Pay attention to the heat and avoid frying until they become burnt.
15. Stewed Huaishan Rabbit
Ingredients:
500 grams of rabbit meat, 4 grams of yam, 5 grams of wolfberry, and 5 pieces of raw meat.
Ingredients:
A little each of salt, monosodium glutamate and soy sauce.
Method:
1. Cut the rabbit meat into small pieces, put it into a stew pot with the yam, wolfberry, and raw meat, add an appropriate amount of boiling water, and simmer for 3 to 4 hours.
2. Add salt, soy sauce, MSG, etc. when eating.
Features: The soup is reddish in color and tastes fresh.
Medicinal value:
Rabbit meat is pungent in taste and neutral in nature; wolfberry and yam are sweet in taste and neutral in nature. This product can replenish vital energy, moisten the lungs and stomach, nourish the spleen and kidneys, and stop diarrhea. It is suitable for patients with weak spleen and stomach, loss of appetite, kidney deficiency and spermatorrhea, soreness of waist and knees, dizziness, fatigue and cough, weak thirst or diabetes. However, pregnant women should not eat it.
16. Rabbit waist spicy hotpot
Ingredients can be increased or decreased according to your own preferences, the type and amount of raw materials
Meat dishes:
Rabbit loin 50g tripe 50g eel 50g pig ring throat 50g
Vegetarian:
Lotus root slices 80g lettuce 80 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage>50 grams of cauliflower, 80 grams of green cabbage heads>
Seasoning>:
250 ??grams of butter, 100 grams of vegetable oil
10 grams of grass, 10 grams of white mushrooms>250 grams of chili noodles, 1500 grams of fresh soup
Production procedures
1. Make brine. Put the wok on a high fire, add the vegetable oil and heat it until it is 6 times cooked. Add the Pixian bean sprouts (the flowers are thin first) and quickly add the ginger, rice and Sichuan peppercorns, stir-fry until fragrant, and immediately add the fresh soup. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.
2. Prepare the main ingredients. Wash the vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices about 4 cm square; cut the vegetarian vegetables into thin slices about 3 cm. Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.
3. Ironing. Put the brine pot on a high fire to keep it boiling, scald various dishes with skewered bamboo skewers, and scald them to maturity according to the heat of different dishes. 4. Eat with dipping. Place the cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating. To dip or not to dip is more or less up to you.
Common problems and solutions:
The finished product is not cooked properly. The main ingredients used in Malatang should be relatively easy to mature. Raw materials that are not easy to be cooked, such as chicken wings, chicken feet, duck feet, beef, etc. cannot be used. Dishes such as eel and hairtail should also be blanched for a longer time. When blanching these ingredients, do not move them too much or too fast. If you control the heat well, you will not have the problem of undercooking
< p>17. Rabbit eaten coldIngredients:
Springs (preferably boneless, sometimes I am lazy)
Ingredients: oil , ginger, green onions, Sichuan peppercorns, tangerine peel (depending on personal habits), dried sea pepper (depending on personal habits), salt, sugar, vinegar (depending on personal habits), soy sauce
Method:
1. Wash the rabbit cut into cubes (the size is up to you, usually about 2.5CM, because it will shrink after frying), slice the ginger, slice the green onion into sections, put them into a bowl, and add Mix a small amount of oil and salt, and set aside for flavoring
2. Heat the oil, add peppercorns, sliced ??ginger and sliced ??scallions (if you want spicy food, add the cut dried scallions) For sea pepper segments, if you want tangerine peel flavor, add tangerine peel slices. If you like both, add them together)
3. When the ginger and onion (sea pepper) are heated until the aroma comes out, pour in the code flavor diced rabbit, add soy sauce, sugar and vinegar according to personal taste and stir-fry until the water is dry (the degree of dryness is up to the individual, I don’t like it too dry)
4. Wait Dish it up after it cools down (you can also eat it hot). In fact, you can also add garlic. It depends on your personal preference. There is no specific way to cook it, just be casual. Sometimes the ingredients are not enough, you can just make it with ready-made ones. Just eat and enjoy the process.
18. Pixian Bean Stir-fried Spicy Rabbit Diced
Method:
1. Cut the rabbit meat into small pieces, put oil in the pot and fry until golden;
2. Reheat the pan, and when the oil is hot, add dried chili peppers, Sichuan peppercorns, green onion, ginger, garlic, Pixian watercress, and crushed peanuts and stir-fry until fragrant;
3. Add rabbit Stir-fry the meat for 3 minutes.
19. Spicy Diving Rabbit
1) Choose rabbit meat that is bright and pink, cut into large cubes, marinate with salt, onion, ginger and garlic for 5 minutes
2) Stir-fry rabbit meat in 80% hot oil, add 1 tablespoon of cooking wine to remove the fishy smell, chop the rabbit meat and set aside.
3) Add Sichuan peppercorns and dried peppers to hot oil, add onions, ginger and garlic At the end, add a spoonful of bean paste, stir-fry until fragrant and red oil appears
4) Add water to boil and add rabbit meat
5) Make sauce, 2 spoons of dark soy sauce, 1 spoon of soy sauce Pour chicken essence, 1 point of sugar, and white pepper into the pot
6) Cover the lid and cook over medium heat for 8 minutes
7) Stir-fry the lettuce segments and lettuce, not too long
8) Put the rabbit meat, lettuce segments, and wheat on a plate, and sprinkle with dried chili powder, pepper, and white sesame seeds
9) Heat some hot oil and pour it on!
20. Boiled Rabbit
Add the ingredients first
Potato chunks and diced Tianmu Mountain bamboo shoots
Spices
Soak ginger, pickled pepper, pickled garlic, fresh red pepper, Sichuan peppercorns, dried chili
Cut half of the rabbit meat into cubes and drain the blood.
Method
1. Put the spices in the oil pan and sauté until fragrant. Add the diced rabbit and add one or two high-strength white wine (I soaked in wolfberry wine) and stir-fry (you can use it beforehand) Marinate the diced rabbit with cooking wine, salt, and pepper for 20 minutes. I was not in a hurry yesterday because I had a friend coming over for dinner, so I skipped this step);
2. Stir-fry until the color changes, then add the potatoes and bamboo shoots. Stir-fry evenly, then add water (cover the main ingredients), add a spoonful of oyster sauce, after the water boils, increase the heat to medium and cover and cook for more than ten minutes. After uncovering, add salt, stir, and cook for another five minutes.
No need to add chicken essence, because rabbit meat is already delicious.
If you like chili, you can add more
You can add some noodles or rice noodles, boil them and stir them directly into the soup to avoid having to cook the rice. .