Raw materials: rabbit meat1000g, Amomum villosum10g, star anise10g, cinnamon10g, kaempferia kaempferia10g, fermented soybean 250g, ginger juice 250g, white wine 50g, etc. Production method: The silk-wrapped rabbit is a live rabbit with hypertrophy and full subcutaneous fat, aiming at the carotid artery, killing it with a stick, and immediately lifting it with hemp rope to peel it. Peel the skin quickly before the blood is completely coagulated, and cut the skin from the hind legs to avoid hurting the meat. After the skins of the two legs are torn off, cut off the tail, gently cut off the skin from the hip with a knife, pull it to the neck with your hands, then cut off all the rabbit skins, then cut open the chest, chop off the feet and claws, wash it with clear water and put it into the jar. Every 100 fresh rabbits use 5 kg of salt, 0.5 kg of ginger and 0.5 kg of pepper 1 2. A layer of rabbit and a layer of auxiliary materials are stacked layer by layer, with heavy salt on the head and legs and light salt on the waist. After a day, turn it upside down, marinate it for another day, and add accessories such as sauce, lobster sauce, soybean oil and sugar. In addition, monosodium glutamate, pepper, pepper, spiced powder and so on. Mix and grind into fine powder, make paste, and evenly apply it to fish cavity and deep muscles of legs. At this time, a 2.5-meter hemp rope can be used to wrap it from the hind leg to the front neck, and the abdomen should be circular until it is tied tightly and tied into a thin cylinder, which looks like a lying silkworm when placed horizontally, so the silk-wrapped rabbit is also called "silk rabbit".

After winding, put it in a ventilated place for cooling, and wait 1 to 3 days to get the finished product. Generally speaking, the way to eat is to take it out, rinse it with warm water, chop it into large pieces, and cook it in a pot before eating. Its color is even, its taste is delicious and tender, and its muscles are firm.

Features: ruddy color, tender meat, long umami, high protein and low fat.

Factors of production:

1. When curing, the time should be well controlled and not too salty.

2. When drying rabbits, be sure to dry them thoroughly, otherwise they will go bad easily.

3. When smoking, the time should not be too long, otherwise the color is too dark, which will affect the appearance.