Guanghan Tangle Rabbit (Traditional Home-Style Sichuan Cuisine Series)

peculiarity:

Guanghan City, Sichuan Province, has a long history of local traditional food, and enjoys a high reputation in China. Its color is rosy, delicious and tender, the muscles are tight, the meat is tender and the flavor is long.

　

raw material:

1000 grams of live rabbit.

seasoning:

50 grams of sweet sauce, 40 grams of ginger juice, Sichuan salt and tempeh, 30 grams of sugar and soy sauce, 10 grams of old white dry wine, 7 grams of spices, 5 grams of nitrate, 3 grams of pepper noodles, 1 gram of pepper noodles.

Spice Ratio:

Sand kernels 2 g, cinnamon 2.5 g, star anise 2 g, Yamana 0.5 g.

Preparation Method:

(1) Live rabbits are slaughtered and skinned, and internal organs and hooves are removed. Mix the salt water with Sichuan salt, wipe the whole body of the rabbit, put it into the marinade jar, pour in 10 grams of ginger juice and old white dry wine (about 8 hours in summer, about 2 days in winter, and turn up and down once in the middle of the pickling), so that it drains blood, fishy gas, and absorbs the salt flavor.

(2) Raw pickled rabbit is placed in a ventilated place to dry, and the paste made of finely ground spices and sweet sauce, tempeh (minced), sugar, pepper noodles, pepper noodles, soy sauce and ginger juice is brushed on the abdomen.

(3) Pin the rabbit's front legs into the front chest, straighten the back legs, start from its neck with a thin hemp rope, wrap it every 3-4 cm in a circle, and wrap it around the tip of the hind leg. Put the entangled rabbit in the smoke stove and smoke it, take it out and wash it after the smell of smoke, remove the hemp rope, steam or boil it and let it cool, then you can cut it into pieces and put it on the plate.

The essential:

Spread the seasoning evenly and do not allow an open flame when smoking.