800g of rabbit meat and salted chicken powder15g.

Onion 30g ginger15g

Rice wine15ml crude salt1000g

Salt baked chicken powder10g gauze bag.

Proper amount of edible oil

The practice of tearing rabbit meat with salt baking hands

Step 1

Rabbit meat is cut into large pieces with kitchen scissors and cleaned;

Step 2

Put a proper amount of oil in the pot, and put the onion and ginger into the pot to saute;

Step 3

Put the stir-fried onion ginger into the cleaned rabbit meat, and then add about15g of salted chicken powder;

Step 4

Then add15ml rice wine into the rabbit meat;

Step 5

Put on disposable gloves and grab them evenly. After fully grabbing them with your hands, cover them with plastic wrap, put them in the refrigerator for 2 hours, and marinate them for taste.

Step 6

Put the marinated rabbit meat into a gauze bag (there is no big gauze bag at home, so use a tea bag for making tea instead, preferably two bags);

Step 7

The electric casserole selects the "casserole baking" function;

Step 8

Pour coarse sea salt into a casserole, add10g of salted chicken powder in the frying process, and stir-fry the salt from white to yellowish brown (about130), that is, the salt frying step is completed;

Step 9

Put the rabbit meat covered with gauze bags into an electric casserole;

Step 10

Cover with a layer of fried coarse-grained sea salt;

Step 1 1

Cover the casserole and wait quietly for 35-40 minutes. When the rabbit meat is cooked, stew it for 10 minute.

Step 12

After stewing, uncover the lid, clean the salt on the surface, and take out the gauze bag as a whole;

Step 13

When you open the mouth of the gauze bag, what comes to your face is the attractive smell of baked rabbit meat with salt.