Spicy rabbit

Rabbits can be cooked in a variety of ways, such as fried, baked, roasted, stewed, red roasted, and so forth, because rabbits cook together with other foods, absorb the taste of other foods and do not themselves taste different. In terms of taste, rabbit meat is thin, there is little muscle in the meat, and it is delicate and easy to digest. In nutritional terms, rabbit meat is also referred to as “prematures in the guillotine” and “pretty meat”. It contains multiple vitamins and amino acids and contains the most scarce lysine and colourine acids in humans, which maintain the activity of skin cells. In addition, the fat and cholesterol levels in rabbit meat are lower than in other meats, and the fats are mostly unsaturated fatty acids, which do not “mass” and are strong in beauty. It contains pyrophosphate, which is also essential for the development of the brain and other organs of the child. It is therefore very useful for most people to eat rabbit. According to Chinese doctors, rabbit meat treats thermal, thirsty spleen, sepsis and intestinal efficacy. But rabbit meat is good, but because it tastes cold, the stench of the stomach is forbidden to cause diarrhoea。