Fried rabbit with ginger and onion with Chili.
Wash and chop the rabbit meat, then marinate it with soy sauce, pepper, salt, sugar, cooking wine, monosodium glutamate and raw powder, and put it in the refrigerator for two hours. Cut the onion into thick strips, cut the ginger into pieces and cut the onion into strips. Heat oil in a hot pot, fry rabbit pieces in the pot, and fry in an oil pan. When they are eight ripe, take out the drained oil for later use.
Heat a wok, stir-fry minced garlic, then stir-fry dried Chili peppers (instead of lanterns, it is too spicy) and ginger slices, stir-fry with oyster sauce, stir-fry the fried rabbit pieces for about five minutes, take cooking wine to the side of the wok, stir-fry the onion sections and strips quickly, add salt, sugar and monosodium glutamate, stir-fry evenly, and serve.
Stewed rabbit meat
Wash the rabbit meat and cut it into small pieces. Lotus root and water bamboo are also cut into small pieces for use. Put the prepared rabbit meat, lotus root and water bamboo into a casserole and add appropriate amount of water to cook. After the water is boiled, add appropriate amount of yellow wine, ginger slices and white sugar to boil, and turn to low heat for stewing. Stew for about an hour, add appropriate amount of salt, monosodium glutamate, pepper, medlar and chopped green onion, and simmer for 5 minutes.
Huaiqitu decoction
Wash rabbit meat and cut into pieces, slice ginger and cut yam, pour clear water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, add cooking wine and chicken essence to taste, and stew for one hour. Soak Lycium barbarum in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, season with salt.
Braised rabbit meat
Cleaning rabbits, chopping them, blanching them with water, ginger and garlic, washing and slicing them, putting proper amount of oil in the pot, adding pepper, star anise and pepper to stir-fry until fragrant, adding onion, ginger and garlic to stir-fry until fragrant, adding boiled rabbit pieces to stir-fry until fragrant, adding cooking wine, soy sauce, salt, sugar and cinnamon, adding clear water, and then.
What are the benefits of rabbit meat?
So, so many people eat rabbit meat, what is the benefit of rabbit meat? According to the research of modern nutritionists and medical scientists, rabbit meat is tender and has high nutritional value. High protein, high amino acid, low calorie and low fat are good meat for health and nourishment.
1, healthy meat
Because the fat and cholesterol in rabbit meat are far lower than other meats, it is better for some people with high cholesterol to eat rabbit meat. Eating rabbit meat will not increase cholesterol in blood, protect cardiovascular and cerebrovascular diseases and prevent thrombosis. It is an ideal meat for the elderly.
Step 2 nourish meat
Rabbit muscle fiber is delicate, delicious, cooked quickly when cooking, digested quickly after eating and easily absorbed. The digestibility of rabbit meat is 85%, which is higher than that of pork (75%), beef (55%), mutton (68%) and chicken (50%). It is especially suitable for patients to eat during illness and rehabilitation.
3. Longevity meat
The average protein content of rabbit meat is 24.25%, which is higher than that of pork (15.7%), beef (17.4%), mutton (16.5%) and chicken (18.6%). In particular, it contains eight essential amino acids that the human body cannot synthesize, so it is completely protein. Rabbit meat contains high content of lysine and tryptophan, which are lacking in plant food. Eating rabbit meat often can make the elderly live longer.