Mangosteen Stewed Rabbit Meat

Name: Mangosteen Stewed Rabbit Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Rabbit leg; 1/2 carrot; 1/2 Luo Han Guo; 1 ginger; 2g salt; 1ml Cooking Wine

by sourcehe

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Mangosteen stewed rabbit meat is the first tonic soup in autumn. Mangosteen stewed rabbit meat can not only cure autumnal coolness, but also prevent autumn dryness, but also tonic, nourish the lungs and relieve cough, produce body fluid and quench thirst, which is of great benefit to health.
In the autumn, people are prone to symptoms of weak spleen and stomach, poor digestion, and decreased resistance. Qiuzao hurts people, prone to dry mouth and throat, and dry skin. Luo Han Guo is very suitable for autumn consumption.
Vegetable rabbit meat contains high-protein, low-fat, and low-cholesterol meat. The protein content of rabbit meat is as high as 70%, which is higher than ordinary meat, and the fat and cholesterol content is lower than all meat. Commonly known as "meat meat only vegetarian", "healthy meat", "beauty meat", "baiwei meat" and other reputations. It tastes better from late autumn to the end of winter. "

Ingredients

Mangosteen Stewed Rabbit Meat

1. Prepare ingredients: fresh rabbit leg, Luo Han Guo, carrots, stew pot, etc.;

2. Rabbit meat, soak in clean water to remove the blood, remove and drain the water, add salt and cooking wine to marinate for 5 minutes;

3. Carrots are peeled and cut into pieces, the inner flesh of Luo Han Guo is removed and washed, and the ginger is shredded;

4. Marinate the rabbit meat, remove the water, put it in a saucepan with carrots and Luo Han Guo, and add an appropriate amount of water; PS: The water used to marinate the rabbit meat must be removed.

5. Boil an appropriate amount of water in the pot, put it in the pot, cover the stew cup lid, and stew over water; PS: The stew cup and pot lid are both covered, and the lid is not covered when taking pictures.

6. After boiling again, change to medium and low heat and simmer for 1.5 hours; PS: Determine the time according to the size of the fire.

7. The stewed soup can be served before serving; PS: It is very hot, be careful.

Tips:
1. The rabbit meat is frozen, so it must be soaked in clean water to remove the blood;
2. Remove the water when marinating rabbit meat;
3. The size of the stew pot and the fire are different, and the time of use is slightly different.