Gutian Qingcao Tonic Soup

1

Clean Gutian folk herbs such as mountain yellow bamboo, hairy rattan, Peng Ling butterfly, and blue flower seed, add water to boil half a pot of soup (the soup is dark brown and has the aroma of grass), remove the roots and leave the soup. Just leave it.

2

Put the rabbit meat into the pan and stir-fry, add a small amount of rice wine (farm-brewed rice wine), or cooking wine. Make the meat taste more fragrant. Add a little salt (not too much, just a little or no).

3

Add the boiled grass soup, wolfberry, and red dates to the meat and start cooking. Remember to use high fire to prevent the soup from evaporating in large quantities.

4

Wait until the meat is done. At this time, you can add a small amount of salt and monosodium glutamate (Gutian Qingcao soup is generally not added, for fear that foreigners will not be used to it).

5

A bowl of delicious and fragrant rabbit meat and grass nourishing soup.

Eating rabbits has a high reputation. There is a saying that "birds are not as good as pigeons, but animals are no better than rabbits". The most outstanding one is "rabbit meat stewed with grass." Grass, that is, herbal medicine, is found in the mountains of Ningde and Fuzhou regions of Fujian. The soup boiled with green grass has a special fragrance, mixed with the strong aroma of rabbit meat. A sense of nostalgia and mountain scenery pervades the steaming grass aroma. The rabbit meat becomes very sweet under the action of the green grass juice. The rabbit skin is soft and waxy, the meat is fragrant and smooth, and it is not oily or greasy. It nourishes the mouth and nourishes the body! (Shanhuang bamboo), etc., most of which have the functions of dispelling wind and dampness, promoting qi and promoting blood circulation.