Braised Rabbit

Overview

Rabbit meat is a meat with high protein, low fat and low cholesterol. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat. The fat and cholesterol content of rabbit meat are lower than that of all meats, so it is said to be the best meat. Rabbit meat is tender in texture, delicious in taste and rich in nutrients. Compared with other meats, it has a high digestibility (up to 85%) and is easily digested and absorbed after eating, which is not found in other meats.

Tags

• hot dishes
• home cooking
• light soy sauce
• liquor
• oil
• old soy sauce
• rabbit meat
• spices
• white sugar

Ingredients

Steps

1. 1 Prepare half a rabbit that has been washed and cut into pieces, a little Sichuan peppercorns, two star anise, a section of cinnamon, a few bay leaves, and one dried red pepper

   

2. 2 Put a little oil in the pot, put the Sichuan peppercorns into the pot and fry until fragrant

   

3. 3 When the Sichuan peppercorns change color, take them out (be careful not to let the Sichuan peppercorns turn black, otherwise the oil will be bitter). You don’t need the Sichuan peppercorns, just use the oil

   

4. 4 Add the rabbit meat and spices to the pot and stir-fry

   

5. 5 Add some white wine along the edge of the pot (to remove the fishy smell), and continue to stir-fry to bring out the spicy wine smell, leaving the wine aroma

   

6. 6 Add dark soy sauce, light soy sauce and white sugar, stir-fry until the rabbit meat is evenly colored

   

7. 7 Add boiling water until half of the rabbit meat is covered, then cover and simmer over low heat

   

8. 8 It takes about 1 hour after the pot is boiled until it can be pierced with chopsticks

   

9. 9 Finally, reduce the juice over high heat, put it on a plate and enjoy the delicious food