1. Be sure to wash the blood stasis with cold water before cooking, and be careful not to get rabbit hair. 2. After slaughter, the male rabbits should cut off the reproductive organs, excretory organs and various glands at the tail with a knife to avoid odor. At the same time, the entire spine (cervical vertebra to caudal vertebra) must be pulled out with a knife to do it. 3. Rabbit meat has the best quality within one year, and it will be old after more than one year. Not suitable for frying, frying, frying and steaming, but suitable for cooking such as braising, braising and stewing. 4. No meat, lean meat and little fat. Add more oil when cooking to make it delicious. 5. Stir-fry shredded rabbit meat with egg white before frying. The shredded rabbit meat won't roll up, and the color is white. 6. Rabbit meat is considered to be nourishing in Chinese medicine, so when choosing ingredients, it is not advisable to use hot and dry products, such as aconite, processed ginger and cinnamon. And it is best to use kelp, yam, medlar, jellyfish and shiitake mushrooms as isothermal cool ingredients. 7. Sick or dead rabbits. Rabbit meat that is too old and stale must not be cooked. 1. Smoked rabbit Smoked rabbit, one of the eight local delicacies in Fuxin, is a method of using more than 20 kinds of condiments such as tea, sugar, crispy rice, ginger, onion, star anise (also sawdust, pine and cypress branches) as smoked rice, and heating to make the smoked material burn to produce thick smoke, thus dehydrating and maturing the raw materials. It is characterized by tender inside and tender outside, rich fragrance, softness and delicious taste, and endless aftertaste. Smoked rabbits can be divided into raw smoked and cooked smoked. Raw fumigation is to pickle raw materials with seasoning and then put them directly into a fumigation pot for cooking. Cooked smoking is to cook the raw materials and smoke them to improve the color and taste. It is said that rabbit meat is great at home and abroad. Rabbits are herbivores, lively and active, and their meat is low in fat and high in protein, which is called "beautiful human meat". It is said that eating rabbit meat is easy to digest, replenish the body and strengthen the body. The sports world has included it in the athletes' recipes. Someone said in a jingle, "rabbit meat, rabbit meat is not enough;" Rabbit meat rabbit meat, eat long life. " With the continuous development and prosperity of rabbit industry, eating rabbit meat has become a common fashion in today's society, among which smoked rabbits are the most popular. At present, the smoked rabbits produced in our city are not only recognized in this area, but also favored by foreign friends who come to Fuzhou. Second, the method of removing fishy smell when cooking rabbit meat: Slaughter the rabbit, bleed it, peel it, chop it into pieces, put it in a pot, add a proper amount of salt and stir it repeatedly for 3-5 minutes, then wash it with clear water, then put it in a boiling pot and take it out after boiling. Third, the pot is fragrant and tender. People in Chengdu love rabbits. The rabbit head is pickled, the rabbit waist is barbecued, the rabbit ear is scalded in the pot, and the rabbit belly is suitable for stir-frying. Each has its own cooking methods. So how did the dish "fruity and tender rabbit" come into being? Dish innovation is sometimes inadvertently formed, and the dish "Guoxiang Tender Rabbit" is an obvious example. Once, there were only some crumbs left in the rice crust in the kitchen. At this time, the guest ordered a piece of crispy rice. The chef was at a loss. He grabbed a piece of meat stained with egg paste and rolled it into the crumbs of the rice crust. Then he fried it in the oil pan. He also said: this is also called crispy rice. Who knows, in the end, I really made a different kind of "crispy pork slices", and the guests were very satisfied after eating it. Inspired by this, we made this pot of tender rabbit meat with fresh rabbit leg meat as the main material. Cut the tender rabbit leg meat into thumb-sized dices, and add ginger slices, chopped green onion, fine wine, refined salt, tender meat powder, soy sauce, raw flour and egg white. And mix well to taste; Fry the crispy rice crust in the oil pan until crisp, take it out and press it into pieces. Take the pickled rabbit meat and roll it on the fried rice crust, then fry it in a 30% hot oil pan until the rabbit meat is ripe and take it out. Start a big fire in another pot, add dried Chili festival, fresh green pepper and dried prickly ash to stir fry, add fried rabbit meat to stir fry, season with a little refined salt and white sugar, and finally sprinkle chopped coriander powder and fresh fennel powder, and take out the pot and plate. The bottom of the pot is crisp and tender, with a slight fragrance of coriander and fresh fennel, which is suitable for drinking with meals. Cooking method of rabbit skin rabbit skin is a good cooking material. Next, I'd like to introduce two dishes made from rabbit skin. Egg yolk rabbit skin roll Ingredients: clean rabbit skin 1 cooked salted egg yolk 8 cooked egg yolk 4 egg white 1 piece of ginger, onion, salt, cooking wine, pepper and starch. Compilation method: 1. Put rabbit skin into a pot and add ginger, onion, salt, cooking wine and pepper to taste; The cooked salted egg yolk and the cooked egg yolk are mixed together and pressed into mud; Add starch to egg white to make egg white paste. 2. Spread the rabbit skin with good taste on the chopping board, put the yolk mud on it, gently press it with your hands, roll it into a roll, seal it with egg white paste, steam it in a cage for about 10 minutes until it is cooked, take it out, let it cool, cut it into round pieces and put it on a plate. Features: the rabbit skin is fresh and fragrant, and the salted egg yolk is thick. Note: As the salted egg yolk on the market has a high salt content, you need to add egg yolk after serving to avoid being too salty.