raw material: 1 grams of rabbit meat.

auxiliary materials: 1g of soy sauce, 5g of scallion, 3g of ginger, 5g of garlic (white skin), 1g of star anise, 4g of vegetable oil, 5g of sweet noodle sauce and 25g of cooking wine.

Exercise:

1. Wash the rabbit meat, cut it into 4cm square pieces, and blanch it with boiling water for later use.

2. add oil to the pan, stir-fry the pan with star anise, add onion, ginger slices and garlic cloves, add sauce, stir-fry the noodle sauce, add cooking wine, add soy sauce, add rabbit meat to the pan, add soup and bring it to a boil with high fire, and then turn it to low heat.

Introduction:

Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. It is tender in texture, delicious in taste and rich in nutrition. Compared with other meats, it has a high digestibility (up to 85%) and is easily digested and absorbed after eating, which is not available in other meats. Therefore, rabbit meat is very popular with consumers.

efficacy: it has the functions of invigorating the middle energizer, invigorating qi, cooling blood and detoxicating, clearing away heat and quenching thirst; It can treat arthralgia due to heat and dampness, quench thirst, strengthen spleen, cool blood, clear away heat and toxic materials, and benefit the large intestine.