Ingredients: 20 skinned rabbits (each weighing about 1250 grams), 1 old hen (weighing about 1500 grams), 1 duck (weighing about 1500 grams), 5 kg pork stick bones, 500 grams of coriander root, 500 grams of onions, 400 grams of ginger (soaked in 50% hot salad oil for 5 minutes), fresh peppers (soaked in 50% hot salad oil for 5 minutes) 500 grams. Seasoning: 2 bottles of rose dew wine (500 grams per bottle), 2 bottles of Guangdong rice wine (500 grams per bottle), 1 bottle of roast knife liquor (60 degrees, weight 500 grams), 1 bottle of Lee Kum Kee Zhuhou sauce (228 grams per bottle), 1 bottle of Lee Kum Kee hoisin sauce (397 grams per bottle), Haitian brand soy sauce 600 grams, sugar 500 grams, rock sugar 400 grams, monosodium glutamate 300 grams, salt 500 grams, chicken essence powder 200 grams, lard oil 1500 grams, fragrant leaves 10 grams, cumin 10 grams, cloves 5 grams, star anise 10 grams, 15 grams of cinnamon, 10 grams of white cardamom, 6 grass fruits, 4 monk fruit, 10 grams of cucumber, 15 grams of lemongrass, 2 kg of salad oil, 15 grams of coriander, 30 grams of Huai salt and cumin noodles.
make:
1, peeled rabbit soaked in cool water for 4 hours, remove blood water; incense leaves, cumin, cloves, star anise, cinnamon, white cardamom, grass fruit, monk fruit, cucumber, lemongrass washed, wrapped in gauze.
2: Wrap the soaked rabbits in gauze, put them in a pot of boiling water and heat for 10 minutes, then remove the water.
3, the old hen, the old duck slaughtered and cleaned, cut into pieces weighing about 200 grams, wash the blood and put them into boiling water for 3 minutes, fish out the control water; the rod bones are put into boiling water for 5 minutes, and the water control is fished out.
4: Add pork fat to the pot, cook until it is 50% hot, add coriander root, onion, ginger and pepper and sauté for 5 minutes, then set aside.
5, stainless steel barrel with 40 kg of water, old hen, duck, stick bone boiling, change the heat to 12 hours into a broth, put in spice packets, fried pork fat, coriander root, onion, ginger, pepper, rose dew wine, Cantonese rice wine, roast knife liquor, Zhuhou sauce, seafood sauce, soy sauce, sugar, rock sugar, salt, chicken essence powder boiled over high heat, seasoned with monosodium glutamate, into the gauze in the rabbit low heat brine for 2.5 hours, fish out the control water to remove the gauze.
6: Put the salad oil in the pot, when it is 80% hot, put the marinated rabbit into the fence (with your back to the bottom of the fence), pour the hot oil on the rabbit for 3 minutes and fry it until the skin is crispy, fish out the buckle and put it on the plate, sprinkle the coriander on top, and serve with Huai salt and cumin noodles.
In order to ensure the taste of the rabbit by hand, we first need to make it, we need to prepare the rabbit in advance and marinate the rabbit for 6 to 7 hours, so that the rabbit will taste good. This step please all friends must remember, must do, this is the same, the purpose of this is to make the rabbit eat very tender, and when roasted will make him very flavorful, in order to ensure vinegar, can only make a delicious taste, everyone must do this. And our choice of charcoal fire is also very affecting the taste of potatoes, which is very critical, many people do not use charcoal, he uses an induction cooker
Even the voice is burned there with natural gas, but if it is roasted in this way, there is absolutely no local taste of Chengdu, and there is no authenticity to eat any hand-torn roast rabbit. And the choice of carbon also needs to pay attention to, we choose is the smokeless charcoal fire is the kind of charcoal without ash, do not choose the old-fashioned charcoal, always carbon roasting will smoke, and will smoke the meat, now we use the most is the hollow smokeless charcoal, he looks like a hexagon, and there is an empty place in the center, this is what we call smokeless charcoal, very common in the market.
Let's talk about the key baking method, how to make the rabbit delicious, in fact, we only need to put the rabbit from the center to wear its shelf on the entire oven, we need to keep flipping when grilling, to make the rabbit heat evenly, so that after the test is very tasty, he does not potato part of the oil will also come out very evenly. And the best location for rabbits is rabbit skin, which is the same as roast chicken, roast chicken skin is very fragrant, rabbit is the same reason, everyone must be accompanied by some snacks after the exam Oh, try to drink a little more beer and then eat, so that it tastes very charming. Everyone should be able to enjoy that feeling, in a small farm yard in Chengdu drinking beer, eating rabbit is very comfortable, rabbit, after baking, everyone must use their hands to hold the oil, so that if you eat, each piece is very fragrant, and small this is also a common wine dish in people's summer.
