As a traditional snack in Sichuan, hand-torn roast rabbit has a fashionable taste. After many improvements, based on the unique technology passed down from generation to generation, a unique Chinese herbal medicine formula was added (spicy and refreshing without getting angry), and the ingredients were more refined (all rabbits were green and ecological), and the ingredients were carefully prepared, making the taste more mellow and spicy without getting angry.

Hand stewed rabbit meat

Materials?

Salad oil, green pepper, dried pepper, fragrant leaves, fennel, salt, monosodium glutamate.

Practice and formula of hand-tearing roast rabbit

1. Primary processing: After cleaning the rabbit, remove the internal organs and blood stains and rinse it with clear water for 2 hours.

2, pickling: green pepper, celery, carrots, parsley chopped. Add salt, monosodium glutamate, cumin granules, Chili powder, rosemary, green pepper, celery, coriander and carrot to the cleaned rabbit, add oyster sauce and white wine to marinate for 8 hours, then take out the rabbit and remove the marinade on it.

3, stir-fry spices: add salad oil to the pot, add green pepper, dried pepper, fragrant leaves, fennel and stir-fry for later use.

4. Baking: put the marinated materials and the fried seasoning together in the rabbit's stomach (the oil for frying the seasoning is reserved), seal the mouth with thin iron wire, and hang upside down in the oven (as shown in the figure below, the oven temperature is kept at about 120 degrees to prevent the seasoning from leaking out of the rabbit's stomach), bake for about 1 hour, then take it out, brush it with a little oil and fry the seasoning.

Production key: the rabbit should be hung upside down in the oven to prevent the seasoning from falling out. You can also bake in the oven: adjust the temperature to about 180 degrees and bake for 40 minutes (you need to put a little vegetable water in the baking tray and brush a little oil on the rabbit to avoid drying).