A rabbit

Practice and Formula of Roasting Rabbits

The rabbit is peeled, its internal organs, head, feet and fascia are removed, washed, soaked in cold water for one day, fished out, dried, wiped clean with water, and a few needles are pricked at the meat grabbing place with an iron needle.

Take a large porcelain basin, add soy sauce, chopped green onion, mashed garlic, sugar, black pepper noodles, sesame noodles and ginger, mix well, add rabbits, rub them inside and outside, then marinate them in the large porcelain basin for half a day, and then taste them for later use.

Then make sauce: first pour 90g soy sauce and 30g sesame oil into a porcelain bowl, add 16g soy sauce and 8g Chili oil, 5g garlic paste, 6g refined salt and 50g white sugar, and pour into everyone's small bowl while stirring.

Put the pickled rabbits in a baking tray, brush the sesame oil evenly with a small brush, bake in the oven, brush the sesame oil once every half hour, turn the noodles once, and take out the pot until cooked.

When eating, chop the whole rabbit into small pieces, put them in the diners' small bowls and dip them in the prepared marinade.