Main ingredients:

Rabbit meat1000g, Amomum villosum10g, fennel10g, cinnamon10g, kaempferia kaempferia10g, fermented soybean 250g, ginger juice 250g, white wine 50g and pepper/kloc.

Exercise:

1 Select live rabbits for processing, then hang them with hemp rope and 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.

Tear off the skin of both legs, cut off the tail, gently cut it off with a knife, pull the skin all the way to the neck with your hand, and then cut off all the rabbit skins.

Then gut, chop off feet and claws, wash them with clean water and put them into the jar.

5 For each 100 fresh rabbit, use 5 kg of salt, 0.5 kg of ginger and 0.5 kg of pepper 1 2. One layer of rabbit accessories is 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 auxiliary materials such as sauce, lobster sauce, soybean oil and sugar.

7 Add monosodium glutamate, pepper, pepper, spiced powder, etc. Mix and grind into fine powder, make paste, and evenly apply it to fishy cavity and deep muscle of broken leg.

At this time, you can use a hemp rope about 2.5 meters to wrap it around the front neck from the hind leg, and the abdomen should be shaped around the circle until it is tied tightly and tied into a thin cylinder.

Wrap it up and put it in a ventilated place to cool. /kloc-it will be finished in 0/to 3 days.