Three flavors, cumin, five-spice, spicy

Barbecue

(1) After the preparations are done, use special iron clips to clamp the rabbit in the middle, and then put it on the oven. If you don't have special clamps at home, you can also use ordinary iron clamps. The principle is that the rabbit will not fall.

(2) Ignite the carbon. Master Zhu Ge’s hand-shredded roast rabbit is ignited by a natural gas fire. There is no unified standard for this, just ignite it.

(3) Place the iron clip holding the rabbit on the oven, and then constantly turn the rabbit over on the oven to prevent the rabbit from being scorched. If it is a specialized fully automatic oven, , there is no need to manually flip the rabbit. If not, you need to manually flip it.

(4) When you see that the oil on the roasted rabbit has come out, use a brush with a small amount of salad oil and brush all over the roasted rabbit. You can brush the salad oil again 5-8 minutes after brushing the oil for the first time, usually twice.

Barbecue flavoring

The last step is to flavor the roasted rabbit. Nowadays, roasted rabbits on the market generally only have two flavors, namely spicy and five-spice. "Master Zhuge" hand There are three flavors of roasted rabbit, spicy, five-spice, and cumin, but whether it is two or three flavors, it can be prepared with four ingredients, namely, strong-flavor powder, cumin powder, Sichuan peppercorns, and sea pepper. , combine these four ingredients in pairs to match different flavors. Use a special brush to brush all the matching ingredients on the rabbit once. After 5 minutes, after the fragrance comes out, brush it again in the same way.

(5) After tearing the hand-shredded roasted rabbit, stir it evenly with special seasonings, and Master Zhu Ge’s hand-shredded roasted rabbits will come out. The special seasonings are chicken essence, monosodium glutamate, sesame oil, and cooked peanuts. A combination of rice, sesame seeds, and dried sea pepper. Picture pictures