The method of spicy roast rabbit is related to Sichuan Snack Encyclopedia, which mainly expounds the method of spicy roast rabbit.

Spicy roast rabbit material: 1 rabbit (about 1250g).

Accessories: 5g of salt, 0.5g of pepper, 5g of spiced powder 1 0g, 5g of Jiang Mo, and 0g of monosodium glutamate1g.

Cooking wine

Spicy roast rabbit practice

Spicy roast rabbit material: 1 rabbit (about 1250g).

Accessories: 5g of salt, 0.5g of pepper, 5g of spiced powder 1 0g, 5g of Jiang Mo, and 0g of monosodium glutamate1g.

25g cooking wine, cumin powder 10g, chili powder 15g, and pepper powder 5g.

Detailed method of spicy roast rabbit

1. Salt, allspice powder, pepper and cooking wine are made into marinade; Then add salt and grill.

Mixing Zanthoxylum bungeanum powder, Zanthoxylum bungeanum powder, Cumin powder, monosodium glutamate and edible oil into a sauce; Mixing dry coriander powder,

Pepper, salt, monosodium glutamate, cumin powder, etc. Mix into a dried Chili seasoning dish.

2. Wash rabbits and mix marinades.

Spread evenly on the inside and outside of rabbit meat and marinate for more than 3 minutes.

3. Fire in the oven: fork the rabbit and bake it in the oven. After the surface is basically dry, brush the prepared sauce on its surface and continue baking. When the rabbit's face is cooked, cut a few knives on the thick part of the rabbit's leg, brush it with oil and bake it, and so on.

When the rabbit is completely roasted and the surface is golden yellow, take it out, then cut the rabbit into pieces and serve it with the prepared thousand peppers.