Red rabbit
By VicentaLakin
Rabbit meat is considered to be high protein, low fat, low cholesterol, with a high protein content of 70 per cent, higher than the average meat, and less fat and cholesterol than all meat, so it is referred to as “precise in cylindrin”. 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。
Recipe Recommendations
- rabbit meat 150 grams
- red pepper one
- garlic 4-merous
- tender ginger 1 block
- soy sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- bean paste 1 scoop
Steps for Red rabbit
1
Get ready to go。
2
Cut the red peppers, garlic, small particles, ginger slices。
3
The rabbit's flesh is removed from the bone and small particles are added to the right amount of raw smoke, wine and starch。
4
Hot pots boil to 80% heat。
5
Put the rabbit in fast-fried meat。
6
Put in a spoonful of bean petal sauce and make it smell。
7
Put in garlic and ginger chips for 20 seconds。
8
Put it in red pepper for 30 seconds。
9
It's 20 seconds to fall into the right capacity。
10
Put in a proper amount of salt for 20 seconds。
11
Nice dinner