Spicy rabbit
By VicentaLakin
Rabbit meat consists of rabbit meat and rabbit meat, which is also called rabbit meat. Rabbit meat is high-protein, low-fat, low-cholesterol meat, with a protein content of up to 70 per cent, higher than the average meat, but with a fat and cholesterol content lower than all meat, so it is described as “integrity”. In Japan, rabbit meat is referred to as “hospital meat”, which is popular with young women and is often used as a beauty food. The taste is better each year between late autumn and the end of winter, and is the ideal meat for the obese and cardiovascular patients。
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Steps for Spicy rabbit
1
rabbits go to their skins, their organs are cleaned up, they are cut to 3 cm and immersed in water for 2 hours
2
(a) A cold pot, which is hot for 15 minutes, and is then washed with blood
3
(b) Precious peppers are cut in small sections, and seeds are replaced
4
(b) Oil in the pot, in which the main material, the sauce and the water are treated
5
Cover the pan and activate the red meat function
6
Once cooking is completed, the food in the pot will be evenly mixed。