Seasoning: Korean chili powder (seasoning market, than the ordinary chili powder color red, taste more fragrant, can also be used instead of ordinary chili powder) 20 grams, cumin 10 grams, salt, monosodium glutamate 10 grams, oyster sauce 5 grams of green pepper, celery, carrots, parsley 5 grams of dry pepper 5 grams of dried pepper 5 grams of dried chili pepper 5 grams of coriander 5 grams of spices, cumin 3 grams of oyster sauce 8 grams of white wine 8 grams, rosemary 3 grams. .

Making:

1, preliminary processing: wash the rabbit, remove the viscera, blood and dirt, rinse with water for 2 hours.

2, pickling: green pepper, celery, carrot, parsley chopped. Rinsed rabbit with salt, monosodium glutamate, cumin granules, chili powder, rosemary, green pepper, celery, parsley, carrots chopped, add oyster sauce, white wine smeared marinade for 8 hours to taste, take out the rabbit, remove the top of the marinade.

3, sautéed spices: pan hot into the salad oil, add green peppercorns, dried chili peppers, coriander, cumin stir-fry to be used.

4, baking: the marinade and fried spices together into the rabbit's stomach (fried spice oil to stay), with a fine wire seal the mouth, hanging upside down in the oven (such as the small picture, in order to prevent the rabbit belly spices leak out, the oven temperature to maintain about 120 degrees) baked about 1 hour out, and then brushed with a little fried spice oil can be served.

Flavor: salty, fresh and spicy.

The key is to hang the rabbit upside down, neck down, in the oven, so that the spices don't fall out. Can also be baked in the oven: the temperature is set to about 180 degrees, baking about 40 minutes can be (baking dish need to put a little vegetable water, and in the rabbit body brush a little oil, so as not to bake dry).