Five spice air-dried rabbit meat \x0d\\Kaifeng flavor snacks, with about 1.5 kilograms of hare, hanging in a cool ventilated place to air-dry, and then more than ten kinds of spices halogenated, the finished product has a unique flavor, a long aftertaste. \x0d\ practice\x0d\1, generally choose more than 1.5 kilograms of hare production. First the hare gutted, stripped to remove internal organs, air-dried seven days later, into the cold water soak, and then chopped into pieces, boiled in boiling water after washing, layered into the pot. \x0d\2, placed in the middle of a round hole, and then pepper, aniseed, fennel, nuts, apple, cardamom, cloves, rock sugar, soy sauce, sugar and other accessories in proportion to the proportion of good, into the round hole into the old broth, with the martial arts fire boiled for an hour, and then cooked for an hour with the fire, cooled and then fished out to be completed. The finished product is fragrant, no fishy smell, salty and crispy, leaving a long taste. \x0d\\ Spicy Rabbit Meat\x0d\ Main Ingredients: Dried Rabbit Meat \x0d\ Seasonings: Pepper, Dry Chili Pepper, Onion, Ginger, Salt, Cooking Wine, Sugar, Soy Sauce, Chicken Essence, Chicken Broth, Red Sauce, Cooking Oil \x0d\ Practices: \x0d\ 1, Pick off the bones of the rabbit, graze on the crisscross cuts, cut into equal sized pieces, and put into the pot to marinate with cooking wine, soy sauce for 20 minutes; \x0d\2, Sit in the pot on the stove and set the fire. Put the oil, oil temperature 7-8 into the heat when poured into the rabbit meat, fried into silver red fish out of the oil control; \x0d\3, the pot to stay in the remaining oil, oil heat into the peppercorns fried battered fished out, and then into the dry chili peppers, scallion segments, ginger stir-frying flavor, pour soy sauce, chicken broth, cooking wine, chicken essence, salt, sugar, rabbit, to be soup after the opening, with a small fire for 0 minutes. Finally, put the red oil, with a high fire juice sheng out to cool can be