Guanghan silk-wrapped rabbits choose live rabbits with plump subcutaneous fat, aim at the carotid artery, kill them with a stick, and immediately hang them with hemp rope to peel them. 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 for another day, and then add soy sauce, lobster sauce, soybean oil, sugar and other accessories. 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, you can use a hemp rope about 2.5 meters, from the hind legs to the front neck, and the abdomen should be rounded until it is tied tightly and tied into a thin cylinder. 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.

This is the only one I know.