material
1 net hare (net weight 1000 g). Seasoning salt 3 g, monosodium glutamate 2 g, sugar 5 g, hoisin sauce, rib sauce 20 g each, oyster sauce, southern milk sauce 8 g each, salad oil 1500 g, clear soup 2000 g, peppercorns 5 g, star anise 3 g, cinnamon 2 g, cloves 1 g, grass fruit 1 g, sand kernel 1 g, cumin 1.5 g, coriander 2 g, grass cardamom 1 g, shanna 1 g, nutmeg 1 g, pepper salt 30 g.
method
1: Wash the hare, put the whole rabbit in boiling water and heat for 5 minutes, then take it out, and rinse the surface with cool water.
2. Wrap the peppercorns, star anise, cinnamon, cloves, grass fruits, sand kernels, cumin, fragrant leaves, nutmeg, shannae, and grass cardamom into a material bag, and tie it tightly with rope to make a seasoning package.
3: Put the pot on fire, put the broth on high heat, add seafood sauce, rib sauce, oyster sauce, southern milk, salt, monosodium glutamate, sugar, seasoning package on high heat, and then change to low heat for 2 hours after leaving the heat to make brine.
4, put the hare into 80 ° C brine, low heat micro-boiling brine for 60 minutes after fishing out, control the brine.
5: Add salad oil to the pan, fry the hare on low heat for 5 minutes when it is 50%, remove the oil and put it on the plate, and serve with a saucer filled with salt and pepper.
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