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Ingredients: 1000 grams of rabbit meat, 10 grams of sand kernels, 10 grams of cumin, 10 grams of cinnamon, 10 grams of yamana, 250 grams of bean drums, 250 grams of ginger juice, 50 grams of white wine, 10 grams of peppercorns, 150 grams of refined salt, 150 grams of sugar, 150 grams of soy sauce, 250 grams of sweet noodle sauce, 100 grams of sesame oil, 5 grams of pepper.
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Preparation Method:
Silk rabbits are selected from live rabbits with fat and plump subcutaneous fat,
Every 100 fresh rabbits with salt 5 pounds, ginger 0.5 pounds, peppercorns 1 city two, layer stacking a layer of rabbits, a layer of accessories, head and legs to be heavy salt, waist salt should be light.
After one day, turn up and down, and then pick up the tank after another day of marinating, adding sauce, tempeh, soybean oil, sugar and other accessories
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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.
Available at this time 2. A hemp rope of about 5 meters, from the hind legs to the front clamp neck, the abdomen should be wrapped round, the edges of the shape, until the bundle is tightly tied into a thin cylindrical shape, horizontal when shaped like a lying silkworm, so the tangled silk rabbit is also known as "silk rabbit".
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After wrapping, cool in a ventilated place, and wait for 1 to 3 days before the finished product. The method of eating is generally to take it out and rinse it in warm hot water, chop it into large pieces, put it in a pot and cook it, and then eat it. Its color is uniform, delicious and tender, and the muscles are tight.
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