Tangled silk rabbit is a famous Sichuan specialty of Guanghan City, according to legend, founded in the Tang Dynasty, Guanghan tangled silk rabbit is well-known at home and abroad, and the ancient Shu culture Sanxingdui, folk customs Labaobao and called Guanghan Three Absolute. Tangled rabbit color is rosy, delicious and tender, tight muscle, smooth flesh, high protein and low fat, is a healthy food.
In the middle of the Tang Dynasty, a generation of famous Xiangfang Zhen was demoted to Luo County (Guanghan ancient name) and appointed as the Assassin of Hanzhou. Chinese New Year's Eve New Year, a family of Han surnamed everyone in Luo County' little girl came out of the cabinet, the Han family lord invited Fang Gong to go to the banquet together as a guest, the Han family is famous for pickled rabbit meat in the township, happy seat, a golden silk inlaid jade rabbit as a table, the color can be eaten, fang gong food, greatly appreciated, asked the Han family grandfather What is the name of this dish? The old man of the Han family returned to Fanggong and said that there was no alias for this night, but it was prepared for the marriage of the little girl, so he asked Fanggong to give him a name. Fang Gong pondered for a moment, and the language was compared to the delicacies of this object, the golden silk winding family prosperity, the eater rising step by step, the thousand miles Chan Juan, chan and tangled homophony, named tangled silk rabbit.
Production process
Select a fat, subcutaneous fat full of live rabbits, aim at the carotid artery with a stick to beat to death, and immediately take advantage of the blood is not completely coagulated before the rapid peeling, from the hind legs to cut the knife do not hurt the flesh, after the legs of the skin is torn, cut off the tail, from the buttocks with a knife to gently cut, and with the hand to the skin, straight to the neck, and then cut off all the rabbit skin, then open the chamber to remove the internal organs, chop off the feet, claws washed with water and put into the tank. Use salt ginger pepper to spread the rabbit body in layered stacks, turn up and down after one day, and then pick up the cylinder after a day of marinating, adding sauce, bean drum, Deyang soy sauce, sugar and other accessories. Add MSG, pepper, peppercorns, allspice, etc. to mix and grind into a fine mince, and adjust it into a paste, and evenly apply it to the fishy cavity and the deep muscles of the broken legs. At this time, a hemp rope can be wrapped from the hind legs to the front clamp neck, and the abdomen should be wrapped round, and the edges should be shaped until the bundle is tightly tied into a thin cylindrical shape. After winding, cool in a ventilated place, and when it is cool and dry, it is the finished product.