Cuisines and functions: Private recipes for weight loss, recipes for spleen and appetizers, recipes for malnutrition, recipes for intelligence and brain nourishment, taste: salty and umami, craftsmanship: roasted whole rabbit. Ingredients: Ingredients: 1200 grams of rabbit meat. Seasoning: 10 grams of soy sauce, 15 grams of rice wine.

Grams, 15 grams of white sugar, 15 grams of sugar, 5 grams of MSG, 7 grams of pepper, 20 grams of sesame oil, 20 grams of green onions, and 20 grams of ginger. Features of roasted whole rabbit: This dish has a ruddy color and a mellow taste.

Teach you how to make a roasted whole rabbit. How to make a delicious roasted whole rabbit. 1. Rinse the clean rabbit meat, split the rabbit head from the bottom with a knife (do not split it), and use the tip of the knife to poke some small pieces of meat inside the belly of the rabbit.

Eyes, put into a container and add soy sauce, sugar color, white sugar, MSG, Shaoxing wine, pepper, onion and ginger slices and marinate for 2 hours, then place the whole rabbit belly side down in the baking pan.

2. Put the baking sheet into the oven and bake for 30 minutes, then use a brush to brush the seasonings in the container all over the roasted rabbit (it should be brushed evenly and the color is consistent), usually 3 to 4 times, and roasted until the rabbit meat is cooked.

It is purple in color.

3. Take out the mature rabbit meat, brush it with sesame oil evenly, then chop it into long strips with a knife, and put it on the plate as it is.