Red rabbit
By VicentaLakin
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”. So, rabbits, like me, are one of the preferred meats。
Recipe Recommendations
- rabbit meat a
- ginger a
- garlic of 5
- pepper flakes a spoonful
- soy sauce 1 tablespoon
- yellow wine 2 tablespoons
- salt 2 tsp
Steps for Red rabbit
1
Slice the garlic and ginger in the pot first。
2
I'll have the rabbit cut down in the pot。
3
When rabbits start to change color, add a spoonful of pepper。
4
When you're completely out of life, you'll have a yellow wine, and you'll have an old swirl and salt。
5
A bowl of water will be added to the fire, a lid will be covered, and the fire will turn into a small fire。
6
Burn rabbits with chopsticks and feel soft enough to gather juice。