Hand-torn roast rabbit is very particular about the heat, to roast just right, eat crispy on the outside, the taste inside can not be woody.
The choice of rabbits is particularly important, the selection of wild captive rabbits, and the concept of running pheasants, rejecting frozen meat, fresh visible to the naked eye.
The whole body was full of tight and tender muscles, and there was not a trace of excess fat.
Fresh rabbit meat is marinated with secret spices for 6 to 8 hours, so that the meat is dense and firm, fragrant into the bone, and then roasted with charcoal until golden brown~
The rabbit meat shows a shiny and full luster, take a deep breath, only to feel that it is full of happiness.
The roasted rabbit meat, together with secret chili oil, peanuts, sesame seeds, etc., is mixed with the oil juice soaked from the inside out of the rabbit, and the aroma is almost straight to the Tianling Gai.
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Please refer to the actual product