Main Ingredients

White Striped Net Body Rabbit Meat

Requirements and Instructions: Fresh rabbit meat, preferably freshly killed or quick-frozen preserved rabbit meat. It must be fresh and must not have any rot cockroach corruption. Otherwise, it will not only taste bad, but even harmful to consumers. Rabbit meat per carcass cockroach weight of about 1.25 kilograms, the weight is too large inconvenience processing production, the age of 5 months or so, do not choose the old rabbit; also do not weight too small, the production of finished products is not beautiful, bad taste. Rabbit meat without head, remove the heart, liver, lungs, kidneys, shave the soft tissue of the body surface, cut off the blood neck bruise part, cut off the diaphragm, dig out the anus cockroach and pubic cockroach on both sides of the odor glands, wash the chest and abdominal blood stains. Live rabbits or rabbit meat through the health inspection, no infectious diseases, no abscess disease, no bruises, more than seventy percent fat, muscle cockroach, non-toxic, no pesticides and antimicrobials and other residues, to meet the green food standards. add some), 150 grams of green tea leaves.

Requirements and instructions: peeled scallions, cut into sections; fresh ginger scraping, slicing; other ingredients according to the amount of each prepared, to be used.

Spices

Pepper, daikon, grass nuts, sesame leaves, grass nuts, sand ginger, white fruit, cinnamon, cumin, sand nuts, cloves, rosmarinus officinalis, cinnamon, fennel, licorice, incense, angelica, dahurian dahurica grams, betel nut, Huai Shan 15 grams of each, **** 20 kinds.

Requirements and instructions: If some spice varieties are not good to buy, can be appropriately reduced, generally to achieve more than 10 kinds; according to the requirements of the taste of the consumer, can be taken in the amount of certain spice varieties to increase or reduce. The spices used do not have to be ground into a fine surface, with a clean gauze bag, tie the bag rope, can be repeated many times, until the cooking of the flavor until the end. After each use, hang up, dry water control, to prevent damp cockroach wet deterioration.

Making Tools

1 large cooking pot (with lid), 1 large and 1 medium pot, 1 colander, 1 pair of bamboo chopsticks, 1 iron smoker, 1 smoker (with lid), 1 small flat brush, 1 bowl.

Requirements and instructions: All tools used are washed, sterilized, and the chef and his assistant wear overalls to make the process clean and non-toxic.

Smoked rabbit practice

Fresh rabbit acid shaping:

Will repair washed fresh rabbit, placed on a clean towel, abdomen, limbs down, back up, legs, acid shaping, to be carcass cockroach body cooled into a strip.

Frozen rabbit slow melt:

If you take frozen rabbit smoked, take out from the freezer, open the packaging, put the rabbit meat on a clean desktop, slow melt to prevent deformation.

Rabbit bundling and fixing:

The shaped rabbit meat is fixed by binding the limbs with clean and fine linen rope to make it beautifully shaped after processing and easy to pack.

Blanching rabbit meat in boiling water:

Put the fixed rabbit meat in a pot of cold water, and the amount of water soaked to the whole body of the rabbit meat until. Cover the pot, bring the water to a boil, open the lid and turn the rabbit meat through from bottom to top. Cover the pot, and then add a strong fire to boil to stop.

Fish up the boiling water blanched rabbit meat:

Preceding with a pot of cold water standby, lift the lid of the pot, a person from the pot of rabbit meat into the pot, another person will be the rabbit meat surface body white foam wash, into another empty pot to control the dry water.

Material dip rabbit meat:

In addition to tea, monosodium glutamate, sesame oil, half of the sugar, spice packets, and other parts of the ingredients are also put into the cooking pot with a small amount of water and stirred. Meanwhile, put the washed rabbit meat into the pot and add water until the carcass cockroach body is soaked. Cover the pot and soak for 2 hours, the purpose is to soak up the flavor of the ingredients and salt.

Cook the rabbit meat:

Bring the cooking pot to a boil over moderate heat, and after 30 minutes, turn the rabbit meat from top to bottom 1 time, and then cook it over moderate heat for another 20~30 minutes. Special attention should be paid to mastering the fire, cooking until the rabbit meat with chopsticks can be penetrated, not to the extent of cooking away from the bone. Otherwise, resulting in processing failure.

Steaming sesame oil and monosodium glutamate:

Mix the prepared sesame oil and monosodium glutamate in a bowl. Put a little water in a small pot, put the bowl into the pot, cover the pot with a lid, steam the bowl over moderate heat and set aside.

Rabbit meat out of the pot:

The cooked rabbit meat out of the pot in time, not to be left in the hot pot for a long time, it will make the rabbit meat too rotten and reduce the quality. Put the rabbit meat out of the pot in an empty pot.

Smoking rabbit meat:

Use the prepared clean dry pot, in the bottom of the pot about 30 square centimeters or so area, sprinkle sugar, green tea leaves, put on the iron mesh type smoked rack, and cook the rabbit meat belly down back up, evenly placed on the iron frame. Cover the pot, burn the ingredients in the pot with mild fire and smoke for 5~8 minutes, cease fire for 1 minute, when the surface of the rabbit meat becomes orange-red or cockroach-red, it is the best smoked color.

Brush oil:

When the rabbit meat is hot, use a flat brush to brush the rabbit meat with sesame oil on the surface of the body, the oil should not be used more than evenly. Coated can be changed knife on the table