Chinese Food
It is the element of meat -- braised rabbit meat
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I remember when I was a child, in autumn and winter, especially near the Spring Festival, my uncle often used traps and tools to catch hares. That was a delicious meal we would enjoy. My father-in-law is also a good hunter of hares. Now the ecological environment is good. There are a lot of hares on the mountain. The dolls like stewed rabbit meat with sauerkraut. It's original. It's delicious. Even the tongue can be swallowed together. It seems that this is also true It's our favorite way of cooking. As for stew, roast rabbit. Just use rabbit. My family, a rabbit loving child, still wants to talk about eating rabbit meat. But in such a season, I can't buy a rabbit. I went to the supermarket and bought a small rabbit. It's different from the rabbit's strength. The rabbit's meat is quite thick. Then I'll make a braised rabbit meat. Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. Its protein content is as high as 70%. It is higher than ordinary meat, but its fat and cholesterol content are lower than all meat
Cooking ingredients
Cooking Steps
Step1:Clean the rabbit meat and chop it into pieces.
Step2:Add water to the pot and blanch some old wine.
Step3:Wash. Drain.
Step4:If you add some canola oil, stir fry garlic seeds.
Step5:Stir fry the rabbit under the pot. Fry it a little.
Step6:Pan fry the rabbit until golden. Add some old wine, soy sauce, soy sauce and sugar. Cook it a little.
Step7:When there is not much soup, add half a bowl of boiling water. Add some salt and cook for a while (like spicy food. At this time, you can put the pepper in it).
Step8:When the soup is about to dry, start the pot. (I put pepper at this time in my family. The effect is mild in mild spicy.
Step9:It's delicious. It can be used as a private dish.
Cooking tips:1. Who can't eat rabbit meat should be confirmed. 2. I found out the ingredients I couldn't match - cabbage, mustard, ginger, orange, chicken, egg. There are skills in making delicious dishes.
