Hand-torn roast rabbit, as a traditional snack in Sichuan, fashionable flavor, has been improved many times, leading the dining style. Today I share with you the hand-torn rabbit recipe, I hope it will be helpful to you.
First, the proportion of brine formula
Spices: 10 grams of fragrant fruit, 10 grams of grass fruit, 15 grams of white root, 5 grams of licorice, 10 grams of fragrant leaves, 6 grams of cloves, 5 grams of guangxiang, 5 grams of red buttons, 5 grams of dried pine, 50 grams of star anise, 40 grams of cinnamon, 20 grams of san nai, 25 grams of fennel, 10 grams of white buckle, 20 grams of sand kernels, 8 grams of branches, 10 grams of tangerine peel, 15 grams of Bipo, 10 grams of Wujiapi, 8 grams of herbs, 100 grams of red yeast rice, 10 grams of papaya, 8 grams of angelica.
Seasoning: 150 g salt, 100 g rock sugar, 500 g vegetable oil, 100 g ginger, 150 g chili pepper, 50 g hemp pepper, 100 g green onion, 1 bottle of cooking wine.
Preparation method
Sauté the spices in a pot on low heat for 3-5 minutes, remove and put them in a gauze bag, then put them in a pot of boiling water and cook for 20 minutes, remove the spice bag. Then put it into the already prepared broth, boil it and add the seasoning and caramel juice to simmer together, and after the brine is boiled out of the aroma, it can be put into the processed rabbit brine.
2. Broth
Ingredients: 1 old hen, 1 beef leg bone (split in the middle), 1 old hen duck, 1 ham hoof, 1 pound of ham stick bone, 2 pounds of pig bone, 2 pounds of pork belly, 20 pounds of water, 100 grams of green onion, 100 grams of ginger.
Put the above into boiling water, remove blood water, foam, and then put the raw materials used into the pot, add 20 pounds of water, boil on high heat and then simmer for about 3-4 hours, until the soup is milky white, when the aroma is strong.
3. Caramel juice
Put a small amount of vegetable oil in the wok, heat and add rock sugar to stir-fry, the color changes from yellow to brown, the pot is full of foam, and when it turns light black, it will be immediately mixed with water and boiled to make a sugar juice.
Culinary knowledge points
In the application of brine rabbits, it is best to keep the brine slightly open, because the fire is easy to cause the rabbit meat to be washed out, affecting product quality and appearance.