Spicy rabbit meat(qiu ji yang sheng cai xiang la tu rou )

Spicy rabbit meat

Introduction:

"It's very nourishing to eat rabbit meat in autumn. According to the compendium of Materia Medica," rabbit meat is pungent and nontoxic, tonifying the middle and replenishing qi "; the ancients also called it" birds are not like birds, animals are not like rabbits ". Modern medical research shows that compared with other animal meat, rabbit meat has the characteristics of "three high and three low", that is, high protein, high lysine, high digestibility, low fat, low calorie and low cholesterol. Rabbit meat contains phospholipid 25 times higher than cholesterol, and phospholipid is an important part of the brain, which can inhibit cholesterol deposition and reduce the incidence of coronary heart disease and hypertension. Therefore, experts believe that eating more rabbit meat can not only keep fit, but also strengthen the brain, so it is called "bodybuilding meat", "brain strengthening meat" and "beauty meat". So I'd like to introduce a nourishing and health preserving dish in autumn - spicy rabbit meat. It tastes good, and you don't worry about getting fat if you eat more. MM who loves beauty can eat more. "

Production steps:

Materials required:

Rabbit legs: 4

Large material: moderate amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Dry pepper: right amount

Salt: right amount

Rock sugar: right amount

Cooking wine: moderate

Old style: moderate

Scallion: right amount

Ginger slices: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Qiu Ji Yang Sheng Cai Xiang La Tu Rou