1. Before cooking, it must be washed with cool water to remove bruises and blood, and care should be taken not to stain the rabbit hair on it. 2. slaughtered male. Rabbits should be the tail of the reproductive organs, excretory organs and all kinds of glands with a knife, to avoid the stench of odor. At the same time, the whole spine (cervical vertebrae to tail vertebrae) should be cut out with a knife before making. 3. Rabbit meat to less than a year of meat quality is the best, more than a year of old meat, should not be done fried, stir-fried, deep-fried, steamed, should be made of braised, stewed, stewed and other fire-resistant dishes. 4. Free meat lean meat, fat less, cooking should add more oil, in order to be delicious. 5. Fried rabbit meat should be mixed with egg white before frying, the meat can not be rolled up, white color. 6. Rabbit meat in our country medicine is considered nourishing, so in the choice of ingredients, should not be used hot items, such as: epiphyllum, gun ginger, cinnamon, etc., it is desirable to use the sex of warm and cool, such as kelp, Chinese mountains, wolfberries, jellyfish, mushrooms, etc., for the ingredients good. 7. Sick or dead rabbits. Rabbit too long and not fresh. Rabbit meat, do not cook and eat. One, smoked rabbit Fuxin local eight delicacies of smoked rabbit smoked rabbit is with tea, sugar, potpourri, ginger, green onion, anise (also sawdust, pine and cypress branches) more than 20 kinds of condiments for smoked rice, smoked by heating the smoked material caramelized smoke, so that the raw material external dehydration ripening of a method. Its characteristics are, the outside is burnt and the inside is tender, the flavor is strong, fluffy and tasty, and the aftertaste is endless. Smoked rabbit can be divided into two kinds of raw and cooked smoked. Raw smoked is the raw material by seasoning marinade, directly into the smoker to cook. Cooked smoked is the raw material after cooking and maturing, and then smoked, in order to play the effect of color and flavor. Rabbit meat is known as the best product both at home and abroad. Rabbit is a herbivore, active and lively, and its meat is low in fat and high in protein, known as "beauty meat". It is said that eating rabbit meat is easy to digest, make up for the body, strong force to raise the appearance of the sports community to include it in the athletes' recipes, some people send it to the jingle said: "rabbit meat rabbit meat, eat not enough; rabbit meat rabbit meat, eat a long life". With the continuous development and prosperity of the rabbit feeding business, eating rabbit meat has become a common fashion in today's society, in which the most popular smoked rabbit. At present, the city's production of smoked rabbit, not only recognized in the region, but also favored by foreign friends to Foo. Second, the method of fishy cooking rabbit meat to remove the fishy method: the rabbit slaughtered and bled, peeled off the skin and chopped into pieces, put into a pot and add an appropriate amount of salt and repeatedly stirred for 3-5 minutes, and then put in the water to clean, and then under the pot of boiling water to boil, and then can be fished out. Third, the pot of tender rabbit Chengdu people love to eat rabbit, rabbit head to brine, rabbit waist for barbecue, rabbit ear into the pot shabu-shabu, rabbit belly suitable for stir-fry, each with its own cooking method. So how did the dish of rabbit with pot aroma come about? Cuisine innovation is sometimes inadvertently formed, pot fragrant tender rabbit dish is a clear example. Once, the kitchen only left some grains of potpourri, when the guests ordered a potpourri slices of meat, the chef was at a loss for words, and casually grabbed a piece of meat with egg batter to the potpourri grains in the dipping and rolling, and then put it into the frying pan, and his mouth said: this is also called the potpourri slices of meat well. Who knows that in the end it is really like a decent production of a different "pot meat", the guests ate it is also very satisfied. Inspired by this, we switched to using fresh rabbit leg as the main ingredient and made this dish of rabbit in pot. Take the fresh and tender rabbit leg meat chopped into thumb-sized cubes, add ginger, green onion, Huadiao wine, refined salt, tender meat powder, soy sauce, cornstarch, egg white and other mixing and flavoring; pota into the frying pan until crisp, fish out of the crushed into particles. Take the marinated rabbit meat and roll it in the fried grains of potpourri, then put it into a 30% hot frying pan and fry until the rabbit meat is ripe and take it out. Another pot on the fire, put dry chili pepper section, fresh green and red pepper, dry pepper stir-fry, down into the fried rabbit stir-fry, with a little salt, sugar seasoning, and finally sprinkled with finely chopped coriander, fresh fennel end, you can start the pot plate. Pot of tender rabbit crispy tender, burnt spicy slightly with a wave of coriander and fresh fennel fragrance, wine with rice are suitable. Fourth, the rabbit skin cooking method Rabbit skin is a good cooking material, the following, I will use the rabbit skin to make two dishes introduced to you. Egg yolk rabbit skin roll raw materials: net rabbit skin 1 cooked salted egg yolk 8 cooked egg yolk 4 egg white 1 ginger, green onion, salt, cooking wine, pepper, starch, each appropriate amount of method: 1. rabbit skin pot, add ginger, green onion, salt, cooking wine, pepper flavor; cooked salted egg yolk, cooked egg yolk together into mud; egg white add starch to the egg white paste. 2. the code good taste of the rabbit skin flat on the board, put on the egg yolk mud with a little hand pressure wrapped into a roll, and with egg white paste seal the interface, into the cage steam about 10 minutes until cooked and removed, cooled, cut into round slices into the plate, that is, into. Characteristics: rabbit skin is fresh, fragrant and glutinous, and the salted egg yolk has a strong flavor. Note: Because the salted egg yolk on the market is high in salt, so you need to add egg yolk to neutralize, to avoid becoming too salty after the dish.