braised rabbit meat
By WayneSchuppe
Rabbit meat is rich in protein, more carbohydrates, a small amount of fat (cholesterol content is lower than most meats), sulfur, potassium, sodium, vitamin B1, lecithin and other ingredients. It is used for spleen deficiency, weak qi or malnutrition, fatigue, deficiency of the spleen and stomach, thirst for thirst, dry mouth, heat in the gastrointestinal tract, vomiting, and hematochezia.
Recipe Recommendations
Steps for braised rabbit meat
1
Prepared raw materials.
2
Chop the rabbit legs into pieces and add water. Bring half of all spices to a boil and blanch them.
3
Heat the oil and stir-fry the remaining spices until fragrant.
4
Wash the blanched meat to clean the blood foam.
5
Add to the pan and stir-fry together.
6
When the surface is dry, add cooking wine, soy sauce, and stir well with soy sauce.
7
Add some water, chicken essence, and rock sugar to boil and simmer over low heat.
8
The meat is crispy, add some salt, and collect the juice over high heat.
9
The five-spice bean rabbit legs are ready.braised rabbit meat Make Tips
Put the salt later, which is healthier on the one hand, and put it too early to prevent the meat from spoiling easily.