Rabbit meat is known as the "meat element" because of its high protein, low fat and low cholesterol characteristics. Its meat is delicate and delicate, and it is widely loved by the public. There are many ways to prepare rabbit meat, and cold rabbit and hot pot rabbit are both common options.

Raw stew is a traditional cooking method that emphasizes the combination of the original taste of the ingredients and the precise control of the heat. By braising rabbit meat, it not only retains the freshness of the rabbit meat, but also allows the seasoning and ingredients to fully blend in the process of stir-frying and stewing, which is unforgettable.

——[Braised rabbit meat]——

[Ingredients]: half a rabbit, 1 lettuce, 0 cans of beer

[Marinade]: 1 piece of ginger, 1 green onion, 1 spoon of salt, 2 spoons of beer, 1 spoon of matsutake fresh, 1 spoon of pepper, 1 spoon of sweet potato starch, 2 spoons of vegetable oil

[Other seasonings]: a piece of ginger, two pickled chilies, a spoonful of bean paste, a handful of Sichuan peppercorns, two green and red chili peppers

——Production method and steps——

[Step 1]: Cut the rabbit into pieces about 10 cm large, put it in a large bowl, and soak it in half a can of beer for 0 minutes.

[Step 2]: After soaking, rinse with water several times, wash the blood water and squeeze out the water, and then shred the green onion and ginger into a bowl. Then add 1 tablespoon of salt, 2 tablespoons of beer, 1 tablespoon of matsutake mushroom, 1 spoonful of pepper and mix until your hands are sticky. Then add a spoonful of sweet potato starch, mix evenly, then add two spoons of vegetable oil, simply grasp and marinate for 10 minutes.

【步驟三】：把萵筍切成小滾刀塊放入盆中，加少許鹽腌一會兒。

[Step 4]: Shred the ginger, cut the pickled pepper into sections, cut the green onion into sections, cut the garlic into cubes, cut the green and red peppers into sections, divide them into plates, and put a handful of peppercorns for later use.

【步驟五】：熱鍋涼油，多放一些油，待油燒至六成熱時，撈出腌好的兔肉中的蔥薑，放入鍋中，等兔肉定型后大火翻炒，直到兔肉變色。

[Step 6]: After the rabbit meat changes color, add a spoonful of bean paste, half of the ginger, garlic and Sichuan peppercorns, and continue to stir-fry over high heat to bring out the fragrance.

[Step 7]: After stir-frying the fragrance, pour in half a can of beer, continue to stir-fry over high heat, and stir-fry the wine.

[Step 8]: Stir-fry for about 5 minutes, add lettuce after stir-frying, and continue to stir-fry over high heat.

[Step 9]: Stir-fry for about 1-0 minutes, add shredded ginger, green and red peppers, and green onions after the lettuce is broken, and then fry for about 0 minutes to get out of the pot and serve on the plate.

This simple "raw stewed rabbit meat" is ready. Rabbit meat has a delicate and smooth taste, spicy and fragrant taste, without the slightest fishy smell, and is an excellent side dish for meals and wines. However, there are a few small details to keep in mind:

(1) The size of the rabbit meat is moderate, generally 0 cm square is appropriate, not too large or too small.

(2) Because it is stewed, the rabbit meat does not need to be blanched, but it should be soaked in salt and beer for a while after chopping, which will help remove the grassy smell of the rabbit meat.

(3) After washing, the rabbit meat needs to be drained as much water as possible to better absorb the flavor of the mixture.

(4) After the basket is cut, it is marinated with a small amount of salt, which can remove the flavor and make the stir-fry taste better.

(5) When stir-frying rabbit meat, the oil temperature is slightly higher, which can help quickly set the shape and lock in moisture, making the rabbit meat more tender.

(6) After the rabbit meat is set, it should be stir-fried over low heat to avoid too much heat and the meat will become old.

(7) Don't overdo too much salt when marinating rabbit meat, because seasonings such as bean paste will be added later, and these seasonings themselves are salty.

In short, braised rabbit meat is not only a delicacy, but also represents a food culture. It has won everyone's love with its unique manufacturing process and rich nutritional value.

The above is the practice of "braised rabbit" that I share with you, I hope it will be helpful to you.

When making this dish, I chose the bean paste of "Wangfeng Second Senior Brother". This kind of bean paste is an old bean paste that has been aged for two years, and the sauce is rich in aroma, whether it is stir-fried or cooked, as long as you add a spoonful of it, it can bring a special fragrant taste, and the color is also very attractive.