Ingredients

An appropriate amount of salad oil

An appropriate amount of green peppercorns

An appropriate amount of dried chili peppers

An appropriate amount of bay leaves< /p>

An appropriate amount of fennel

An appropriate amount of salt and MSG

How to make hand-shredded roasted rabbit and the recipe picture

1. Initial processing: After washing the rabbit, remove the internal organs and blood, and rinse it with clean water for 2 hours.

2. Pickle: Chop green peppers, celery, carrots and coriander. Add salt, monosodium glutamate, cumin seeds, chili powder, rosemary, green pepper, celery, coriander, and grated carrots to the rinsed rabbit. Add oyster sauce and white wine and spread evenly and marinate for 8 hours to add flavor. Take out the rabbit and remove the marinade. .

3. Stir-fry the spices: Heat the pot, add salad oil, add green peppercorns, dried chilies, bay leaves, and fennel and stir-fry until fragrant.

4. Roasting: Put the pickled ingredients and fried spices into the rabbit's belly (reserve the oil for frying the spices), seal the mouth with thin wire, and hang it upside down in the oven (such as Small picture, in order to prevent the seasoning from leaking out of the rabbit's belly, the oven temperature is kept at about 120 degrees). Take it out after baking for about 1 hour, then brush it with a little oil for frying the spices and serve.

Learn the authentic Chengdu hand-shredded roast rabbit technique and search for Chengdu Shangshanjia delicacies

The key to making: the rabbit should be hung upside down in the oven with its neck down, so as to avoid the seasoning inside from falling out come out. You can also bake it in the oven: adjust the temperature to about 180 degrees and bake it for about 40 minutes (you need to put a little vegetable water in the baking pan and brush a little oil on the rabbit to prevent it from drying out).