Braised Rabbit Meat

by Xiao Geng's mother

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Rabbit meat is rich in protein, more carbohydrates, a small amount of fat (the 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, physical fatigue; spleen and stomach yin deficiency, diabetic dry mouth, gastrointestinal fever, vomiting, blood in the stool "

Ingredients

2 pcs Rabbit Leg
3 pcs Star Anise
10 pcs Pepper

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2 pieces Cinnamon
3 slices Bay Leaf
1 tablespoon Cooking Wine

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1 tsp Salt

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1 piece Crystal Sugar

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2 tsp Soy Sauce

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Braised Rabbit Meat

1. Prepared ingredients.

2. Chop rabbit legs into pieces, add water, and bring half of all spices to a boil.

3. Heat the oil to fragrant the remaining spices.

4. The blanched meat is washed with blood foam.

5. Add to the pot and stir fry together.

6. When the surface is dry, add cooking wine, soy sauce, dark soy sauce, and stir well.

7. Add some water, chicken essence, rock sugar to a boil instead of simmering.

8. The meat is crispy and juicy with a little salt and fire.

9. The spiced bean rabbit legs are ready.

Tips:
The salt should be put later, on the one hand, it is healthier, and the meat quality is not easy to rot if put too early.

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