5kg, anise 0. 15kg, sugar 0. 5kg, pepper 0. 15kg, sesame oil 1. 5kg, ginger 0. 25kg, salt 7. 5kg. 2. process: raw material selection and finishing - making brine - sugar color production - cooking - finished product. 5kg, ginger 0. 25kg, salt 7. 5kg. 2. Process: raw material selection and finishing - making brine soup - sugar color production - cooking - finished product.
3. Operation points: (1) raw material selection and finishing: rabbit meat sauce production, first of all, the rabbit meat raw materials washed, people soaked in cold water for 4h, fish out, and then put in boiling water to cook for lOmin, fish out, with clean water to wash. (2) Make brine: add people in the cooking pot old broth (or water), put people rabbit meat, with a strong fire boil, add people salt, soy sauce, sugar, meat bag (onion, fresh ginger, garlic, pepper, star anise, cinnamon, cloves, licorice).
(3) sugar color: the production of a small iron pot, placed on the fire heating. Put a little oil, so that it is evenly distributed in the iron pot. Then add sugar, with an iron spoon constantly push fried, the sugar fried, fried to pan big bubbles and gradually become small bubbles. At this point, the sugar and oil gradually separated, the sugar juice began to change color, from white to yellow, from yellow to brown, to be sugar color into light brown, immediately pour the appropriate amount of hot water to simmer, that is, "sugar color".
The taste of sugar color is bitter with sweet, not sweet with bitter. (4) Cooking: slow fire simmering, simmering about 3h after adding sugar color. Cook for a few more moments, you can fish out the rabbit meat, drain the sauce soup, plate, slightly dry, while hot in the meat surface smeared with sesame oil is the finished product.