The practice of spiced rabbit meat has a long history, and you can also feel the charm of these special foods during the production process. Spiced rabbit meat is a special snack in Henan province. Spiced rabbit meat is the main material, and the cooking method is mainly cooking, and the taste belongs to five flavors.

When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well marinated.

Practice:

1, generally selected 1.5 kg or more rabbits. First, cut the rabbit open, peel it to remove its internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, rinse it with boiling water, and put it into the pot in layers.

2. When placing, leave a round hole in the middle, then mix the auxiliary materials such as pepper, anise, fennel, Amomum villosum, apple, cardamom, clove, crystal sugar, flour paste, white sugar, etc. in proportion, put them in the round hole, add the old soup, cook with strong fire for one hour, then cook with slow fire for one hour, and then take them out after cooling. The finished product is fragrant, has no grassy smell, and is salty, crispy and long-lasting.