Happy life, from the beginning of delicious, hand torn roast rabbit is a kind of Sichuan Province's local traditional snacks,? belongs to the Sichuan cuisine. It is highly popular and makes foodies crazy. Hand-roasted rabbit in the market there are a variety of brands, including "on the good good" hand-roasted rabbit is the most famous, which in three generations of ancestors on the basis of a unique process, adding a unique herbal formula (spicy and refreshing and not on fire), the selection of materials more carefully (with all the rabbit using green ecological rabbit), the ingredients are carefully modulated, the taste is more mellow and spicy, but not on fire. It is not hot.

Ingredients

Rabbit 1250g

Methods/Steps

1

1, skinned rabbit soaked in cool water for 4 hours to remove the blood; incense leaves, cumin, cloves, star anise, cinnamon, nutmeg, fruits of the grass, rosmarinus officinalis, pulverized beans, lemongrass, washed, wrapped in gauze.

2

2, soaked clean rabbit respectively wrapped in gauze, into the pot of boiling water on high heat for 10 minutes, fish out the water control.

3

3, the old hen, old duck slaughtered clean, cut the weight of about 200 grams of block, wash the blood into the boiling water in the fire for 3 minutes, fishing water; stick bone into the boiling water in the fire for 5 minutes, fishing water.

4

4, the pot into the pork oil, burned to 50 percent of the heat into the cilantro root, onions, ginger, bell peppers, stir-frying on low heat for 5 minutes, out of the pot standby.

5

5, stainless steel bucket with 40 kg of water, old hen, duck, stick bone boil over high heat, change to low heat and simmer for 12 hours into the broth, into the spice packet, fried pork fat, coriander root, onion, ginger, bell pepper, rosemary wine, Guangdong rice wine, shochuzhi white wine, jiouhou sauce, seafood sauce, soya sauce, sugar, sugar, salt, chicken broth powder over medium heat to boil, season with monosodium glutamate. Into the rabbit wrapped in gauze in a small fire brine 2.5 hours, fish out of the water control to remove the gauze.

6

6, the pot into the salad oil, burned to 80% hot, the rabbit into a strainer marinated (back toward the bottom of the strainer), the hot oil dripping to the rabbit body fried for 3 minutes until the skin is crispy, fish out of the reverse buckle in the plate, sprinkled with cilantro on top of the Huaibei salt, cumin noodles on the table. It is served with disposable gloves and torn by the waiter for distribution to guests.

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Note

1, rabbit head's nostrils and tongue are full of dirt, need to be washed again and again.

2, the rabbit must be wrapped in gauze, otherwise the meat will be too rotten to be easily removed after brining for 2.5 hours.　

3, the rabbit from the gauze out, the action must be light, otherwise easy to rot, and must be used in the drench frying method.