Rabbit meat is rich in high-quality protein, low in fat content, far lower than the fat content of pork, beef and mutton. It has more mineral content, especially higher calcium content. Colleagues have lower cholesterol than ordinary meat and even fish. Low, good for health. For me and Mr. Z, in my usual life, the favorite taste is spicy, so-called no spicy.
The rabbit meat is cut into pieces, and the pot is boiled in water to facilitate the later stir-fry, and the whole ingredients, ginger and freshening are added.
Cut the onion, ginger, garlic and peppers
Rabbit meat cooked and ready for use
Put the right amount of oil in the pot, add the aniseed, pepper and musk
Aniseed pepper and musk are put into the onion ginger and other ingredients, sauteed, and the pepper gives off a spicy taste.
Put the rabbit meat cooked before, stir-fry with seasonings, add a small amount of soy sauce to add color during the frying process, and add seasoning with oil, chicken and allspice.
Finally, the key to this dish is the aroma of the pepper. For the spicy food, it is a very good meal.
If you want rabbit meat to be more flavorful, you can fry it for a while. In order to facilitate the subsequent frying, you must first ensure that the rabbit meat is cooked before, so as to avoid the blood in the rabbit meat when eating.