Did Master Zhu share the practice of baking rabbits by hand?

A happy life begins with delicious food. Hand-torn roast rabbit is a local traditional snack in Sichuan Province. It belongs to Sichuan cuisine. It is loved by everyone and makes foodies crazy. There are many brands of hand-torn roast rabbits in the market, among which "Shangshanjia" is the most famous. Based on the unique technology handed down from three generations, it adds a unique Chinese herbal medicine formula (spicy and refreshing without getting angry), and the materials are more particular (all rabbits are green and ecological rabbits), and the ingredients are carefully prepared to make the taste more mellow and spicy without getting angry.

food

Rabbit1250g

Methods/steps

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1. Soak the peeled rabbit in cold water for 4 hours to remove blood; Clean fragrant leaves, fennel, clove, star anise, cinnamon, cardamom, Amomum tsaoko, Siraitia grosvenorii, long pepper and citronella, and wrap with gauze.

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2. Wrap the soaked rabbits in gauze respectively, put them in a boiling water pot and stew for 10 minutes, then take them out and control the water.

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3. Slaughter the old hen and the old duck, cut them into pieces weighing about 200 grams, wash the blood, simmer in boiling water for 3 minutes, and remove the water; Stew the bonzi bone in boiling water for 5 minutes, then take it out and control the water.

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4. Add lard to the pot, add coriander root, onion, ginger and pepper when it is 50% hot, stir-fry for 5 minutes, and take out the pot for later use.

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5. Add 40 kilograms of clean water, old hen, old duck and bonzi bone into a stainless steel barrel, boil it, and then stew it for 65,438+02 hours to form broth. Add spice bag, fried lard, coriander root, onion, ginger, pepper, rose wine, Guangdong rice wine, Shaodao liquor, bamboo leaf sauce, seafood sauce, soy sauce, white sugar and crystal sugar.

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6. Put salad oil in the pot. When it is 80% hot, put the salted rabbit in the strainer (with the back facing the bottom of the strainer), pour the hot oil on the rabbit and fry for 3 minutes until the skin is crisp, take it out and buckle it on the plate, sprinkle with coriander, and eat it with yam and cumin noodles. Wear disposable gloves when eating, and the waiter will tear them up and distribute them to the guests.

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Matters needing attention

1. There are many dirty things in the nose and tongue of the rabbit head, which need to be cleaned repeatedly.

2, rabbit meat must be wrapped in gauze, otherwise the meat is too rotten to take out after 2.5 hours of pickling.

3. When the rabbit is taken out of the gauze, the action must be light, otherwise it will rot easily and must be fried with spray.