Roasted rabbit
Rabbits are best used in the mountains, 3 pounds per rabbit
No wild rabbits on the 5-6 month rabbit to get by,
Raw materials 1 rabbit (weighing about 1.5 kilograms), 125 grams of soy sauce, 25 grams of minced green onions, 30 grams of sugar, 5 grams of minced garlic, 2.5 grams of black pepper, 5 grams of minced ginger, 15 grams of sesame noodles (roasted), 15 grams of sesame noodles (roasted), 30 grams of sugar, 5 grams of minced garlic, 2.5 grams of black pepper, 5 grams of minced ginger, 5 grams of minced ginger, 15 grams of sesame noodles (roasted). 15 grams (baked), 250 grams of stained juice, 30 grams of sesame oil, 2.5 grams of pepper powder, 2.5 grams of five-spice powder
Production process
1, hare skinning, gutting, head, feet, fascia, wash, soak in cool water for a day, fish out, control dry, wipe off the water, and use an iron needle to the meat to seize the place to tie up a few needles.
2, take a large porcelain pot, put soy sauce, chopped onion, garlic, sugar, black pepper, pepper, five spice powder, sesame noodles, ginger, mix well, into the hare, rubbing the rabbit body inside and outside, put into the large porcelain pot on the marinade for half a day, after taste, to be used.
3, and then make the sauce: first 90 grams of soy sauce, 30 grams of sesame oil into a porcelain bowl, add 16 grams of soy sauce and 8 grams of chili oil, 5 grams of garlic puree, 6 grams of salt and 50 grams of sugar, stirring and pouring into a small bowl for each person.
4, will be marinated into the flavor of the hare into the roasting pan, with a small brush with sesame oil, into the oven to roast, every half hour, brush the sesame oil, turn once, until cooked, out of the oven
5, when serving, the whole hare chopped into small pieces, divided into small bowls of diners, dipped in the sauce that has been adjusted to consume, can be.
I used rabbit legs and also put cumin powder, very delicious. Kaka
******** another exclusive! A Szechuan chef's - Gold Medal Roasted Whole Rabbit, including Huang's homemade marinade practice ********************
Main ingredient; farm-raised domestic rabbit as the main ingredient, a 1500 grams
Ingredients: chili oil, chili powder, cumin powder.
Seasoning: Huang's homemade brine a bucket, 400 grams of wine
1: the rabbit viscera clean, soak off the blood, the pot will be boiling water, put 30 grams of salt, 400 grams of wine, blanch rabbit blanch 2 ~ ~ ~ ~ 3 minutes, take out and wash.
2: take the cage cloth rabbit wrapped in brine and put 1 ~ ~ 2 hours in the simmering 4 hours out to remove the cage cloth,
3: pot of oil to 8 hot rabbit fried to golden brown garnish on a plate can be. On the table with chili oil, dry chili noodles, cumin noodles;
Note: Huang's homemade marinade practice:
A 500 grams of green onions: 250 grams of ginger, 180 grams of Sichuan pepper, 150 grams of seasonings.
B: 100 grams of fruits of grass, 50 grams of white buckle, 50 grams of Chenpi, 100 grams of pepper, 150 grams of cinnamon, 25 grams of licorice, 125 grams of Bibao, 120 grams of Sha Ren, 20 grams of cardamom, 15 grams of cloves, 30 grams of Pai Cao, 35 grams of Ling Cao, 50 grams of sand ginger, 45 grams of southern ginger, 50 grams of Qianli Cao, 3 Luohangguo, 1,000 grams of salad oil, 50 pounds of water
p>Production:
1: take stainless steel bucket 1, put 50 pounds of water to boil open pork bones, chicken bones, large fire boil to small fire simmer for 1 hour hanging into the soup.
2: A material fried incense into the barrel and then the B material cleaned with a cage cloth wrapped into a spice packet into the suspended soup on medium heat boil in the simmer for 40 minutes into the B material can be.
The key to production: rabbit bought back must be soaked in blood and blanch with salt. So that the rabbit fried out of the yellow color. Note that the above marinade material can be done at a time 20 ~ 30 rabbits.
Note: The above from the Sichuan cuisine chef exchange group (38524867) edited and published by the Wizard of Bo Kitchen
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