Braised Rabbit (hong shao tu rou )

Braised Rabbit

Introduction:

"Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The content of protein in rabbit meat is as high as 70%, which is higher than that of general meat, but the content of fat and cholesterol is lower than that of all meat. Therefore, there is a saying of" the element of meat ". It tastes better from late autumn to the end of winter every year. It is an ideal meat for obese and cardiovascular patients. Many young students will have mild anemia, Qi deficiency, blood deficiency phenomenon, and this often from the face, body temperature and other aspects. If your face is often not rosy enough, and often feel cold hands and feet, but not easy to get angry, then you may be a typical lack of Qi and blood. For girls with insufficient Qi and blood, autumn is the best chance to change their physique. You can drink more nourishing soup, and you can add rabbit meat and tonic red meat to your ordinary dishes. Because rabbit meat and mutton itself have the effect of Tonifying Qi, if matched with the corresponding herbs, it can achieve better therapeutic effect

Production steps:

Materials required:

Rabbit leg: moderate amount

Potatoes: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Old style: moderate

Vinegar: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Tu Rou