Rabbits are also a common animal, althoughRabbit meatis not as widely consumed as pork, but there is still a significant amount consumed, especially in some hot pot restaurants, where rabbit in hot pot is a signature dish;However, we usually just make braised rabbit at home, which is relatively simpler and easier to learn.

Braised Rabbit

It is worth noting that rabbits will also bite if they are scared, but they still cannot escape the fate of becoming braised rabbit.

IngredientsPreparation

700g of rabbit meat,Gingerto taste, star anise to taste, 3 tablespoons of cooking wine, 4 tablespoons of oil,Light soy sauce1 tablespoon, dark soy sauce 1 tablespoon,white sugar1.5 tablespoons, salt 2 tablespoons.

Method

1. Wash and cut the rabbit meat into pieces, and cut ginger into slices for later use;

2. Heat oil in a wok, then add ginger slices to stir-fry, then add the rabbit meat and stir-fry with cooking wine;

3. Then add star anise, add water to boil, after boiling for a while, add light soy sauce, dark soy sauce, white sugar and salt to taste;

4. Bring the seasonings to a boil, and remove from heat when the soup is almost dry.

Tips

Unlikebeef,which needs to be cooked for several hours, braised rabbit is also cooked until the soup is almost dry.

Traditional braised rabbit

usually involvesstar anise, bay leaves, cinnamon, etc. in traditional methods, and the use of dark soy sauce and soy sauce is also necessary.Sichuan peppercornsto taste, cinnamon to taste, bay leaves, cooking wine, salt, 1 piece of rock sugar, dark soy sauce to taste, soy sauce to taste.

Method

1. Wash and cut the rabbit legs, then add water and half of the spices to boil and blanch;2. Heat oil in a wok, then stir-fry the remaining spices, wash the blanched meat andblood

, then add to the pot and stir-fry;

3. Stir-fry until the meat is almost dry, then add cooking wine, light soy sauce and dark soy sauce, and stir-fry evenly;

4. Then add appropriate amount of water,chicken brothand rock sugar, and simmer over low heat;

5. After simmering until the meat is tender, add salt to thicken the soup.

TipsSalt should be added at the end, as adding it too early will make it difficult to cook the meat.Nutritional value of rabbit meat

Rabbit meat has fine and tender meat, which is easy to cook, and is also known as a healthy meat.

It is a food that contains high

protein, low fat and low cholesterol, which can nourish the body and quench thirst, and because it is cold in nature, it is suitable for consumption in summer.

It contains various vitamins and 8 essential amino acids that are necessary for human health, which can help children grow and live longer.

Rabbit meat is tender and easily digestible, and is also known as nutritious meat.It is a food that is high inprotein, low in fat and cholesterol, which can nourish the body, dispel heat and quench thirst.Due to its coolness, it is suitable for consumption in summer.The various vitamins and 8 essential amino acids contained in it help children grow and prolong life.