Dry curing method is adopted. First, spread the compound salt evenly around the coating, and then pile a layer of salt on the rabbit body into the tank for curing, turning it every 2 hours and curing for about 8 hours. The preparation method of double salt is to add 12.5 kg of dry nitrate and 50 g of spiced powder to every 50 kg of salt, and grind and mix evenly. When curing, each rabbit uses 25 grams of this compound salt.

You can also use the wet pickling method, that is, prepare a proper amount of rabbit meat, then add a proper amount of spiced powder, onion, ginger, sugar, some cooking wine, soy sauce and salt, first dissolve all the above seasonings in boiling water, then cool them to about 15 degree, and then soak the rabbit meat in the marinade, which needs to be turned once a day, and then you can take them out and make various delicious dishes.