2. Hang up the water control after washing. It took me three days. If the weather and temperature rise now, it won't take so long. Anyway, the water is reduced and the skin is dry.
3. Make soup with pickled rabbit meat. This pot should be big enough to soak rabbits completely. The ingredients are clove, nutmeg, fragrant leaves, cinnamon, angelica dahurica, pepper, fennel and so on. Then throw in a few pieces of orange peel. I also put some according to the exact amount, add water to the pot, put soy sauce and salt, and light it. This soup is a little salty. You also need to add cooking wine and white wine.
4. Pickling, put the rabbit in the soup and drown it for four or five days to eat all the flavor.
5. Air dry for the first time, take out the rabbit and hang it in a cool and ventilated place, and air dry naturally.
6. steaming: put the almost dried rabbit into a cage and steam it, which takes about 25~30 minutes after SAIC.
7. Air-dry for the second time, and hang the steamed rabbit in a cool and ventilated place to air-dry naturally. The degree of air drying depends on the quality of your teeth
Well, after air drying, wrap it in plastic wrap and put it in the refrigerator. When eating, take out chopped pieces and put them on the table, and you can enjoy this delicious food. Chew slowly, the more you chew, the better you taste. With two or two small wines, it will be more exciting.
There is no specific step diagram, only a picture taken when the finished product is wrapped in plastic wrap and ready to be put in the refrigerator.