main material

White striped rabbit meat

Requirements and description: fresh rabbit meat, preferably slaughtered and used now, or frozen to keep fresh rabbit meat. It must be fresh, not rotten. Otherwise, it will not only taste bad, but even be harmful to consumers. Rabbit meat weighs about 1.25kg per carcass, which is too heavy to be processed and produced. If it is about 5 months, the old rabbit will not choose. Not too small, the finished product is not beautiful and tastes bad. Headless rabbit meat, remove the heart, liver, lung and kidney, scrape off the soft tissue on the body surface, cut off the bloody part of the neck, cut off the diaphragm, dig out the smelly glands on both sides of anus and vulva, and wash the blood stains on the chest and abdomen. The live rabbit or rabbit meat has passed the sanitary inspection, and has no infectious diseases, abscesses and blood clots, more than 70% fat, full muscles, no toxicity, no pesticide and antibiotic residues, reaching the standard of green food.

condiments

250g of white sugar or brown sugar (including boiled rabbit meat125g, smoked rabbit meat125g), 250ml of cooking wine or white wine, 500ml of refined salt, 0/500ml of soy sauce150ml of sesame oil150ml, 50g of monosodium glutamate and 200g of fresh onion.

Requirements and description: peeled and cut green onions; Peel and slice fresh ginger; Other ingredients should be prepared separately according to the quantity.

perfume

Zanthoxylum bungeanum, aniseed, Amomum tsaoko, fragrant leaves, Amomum tsaoko, ginger, ginkgo, cinnamon, fennel, Amomum villosum, clove, Siraitia grosvenorii, cinnamon, star anise, licorice, fragrant fruit, angelica, angelica dahurica, areca nut and yam, each 15g, * * 20 species.

Requirements and description: If some kinds of spices are difficult to buy, they can be reduced appropriately, generally reaching more than 10; According to the taste requirements of consumers, the amount of some spices can be increased or decreased. Spices don't need to be ground into fine powder. They are wrapped in clean gauze and tied with ropes, and can be used repeatedly until the fragrance is ripe. Hang it up after each use to control moisture and prevent it from getting damp and deteriorating.

make tools

1 cauldron (with cover), 1 large and medium cauldron, 1 colander, 1 double bamboo chopsticks, 1 iron cigarette holder, 1 hookah (with cover), 1 small flat brush.

Requirements and description: All tools used are cleaned and disinfected, and chefs and assistants wear work clothes to ensure non-toxic and aseptic clean processing and production.

Smoked rabbit meat practice

Fresh rabbits were treated with acid and plastic surgery;

Put the repaired and washed fresh rabbit meat on a clean towel, with the abdomen and limbs facing down and the back facing up, bend the legs, remove the acid and set the shape, and wait until the carcass is cooled into strips.

Delays in freezing rabbit meat;

If the frozen rabbit meat is smoked, take it out of the freezer, unpack it, put it on a clean table, and thaw it slowly to prevent deformation.

Rabbit meat is bound and fixed;

Plastic rabbit meat is bound and fixed with clean fine hemp rope, which is beautiful in appearance and easy to package.

Boiled rabbit meat:

Put the fixed rabbit meat into a cold water pot until the water soaks the rabbit meat. Cover the pot. After the water is boiled, open the lid and turn the rabbit meat from bottom to top. Cover the pot and turn on the fire.

Pick up the cooked rabbit meat;

Use a middle basin to hold cold water in advance, lift the lid, one person takes rabbit meat out of the pot and puts it in the basin, and the other person puts it in another empty basin to control the water.

Dip in rabbit meat:

In addition to tea, monosodium glutamate and sesame oil, half the amount of sugar, spice bags and other ingredients are also put into the boiling pot, and a small amount of water is added to stir. At the same time, put the washed rabbit meat into the pot and add water until it soaks all over the body. Cover the pot and soak for 2 hours, in order to soak out the flavor of seasoning and salt.

Boiled rabbit meat:

Bring the pot to a boil with slow fire. After 30 minutes, turn the rabbit meat up and down 1 time, and then cook it with slow fire for 20~30 minutes. Special attention should be paid to mastering the heat. Rabbit meat can be cooked thoroughly with chopsticks, but not to the point of deboning. Otherwise, the processing will fail.

Cook sesame oil and monosodium glutamate;

Mix the prepared sesame oil and monosodium glutamate in a bowl. Put a little water in the small pot, put the bowl in the pot, cover the pot, and steam it with slow fire for use.

Rabbit meat out of the pot:

Cooked rabbit meat should be taken out of the pot in time, and it should not be put in the hot pot for a long time, which will make the rabbit meat rot and reduce its quality. Put the rabbit meat in the pot in the empty pot.

Smoked and roasted rabbit meat:

Use the prepared clean dry pot, sprinkle about 30 square centimeters of white sugar and green tea on the bottom of the pot, put it on the iron net smoking rack, and put the cooked rabbit meat evenly on the iron rack with its abdomen facing down and back facing up. Cover the pot, and simmer the ingredients in the pot for 5-8 minutes, and cease fire 1 minute. When the surface of rabbit meat turns orange or vermilion, it is the best smoky color.

Brush the oil out of the pot;

When the rabbit meat is hot, dip it in sesame oil with a flat brush and brush it on the surface of the rabbit meat. Don't use too much oil, it should be even. You can change knives and serve food after painting.