Before cooking rabbit meat, the fascia and tendon of rabbit meat should be removed, so that rabbit meat can be tender. The specific method is as follows:

Ingredients: 600g of rabbit meat, 50g of pork150g, 40g of pine nuts, 2 eggs, 30ml of brandy and 45g of flour.

Accessories: 4 pieces of fragrant leaves, gelatin 10g, water 100ml, sea salt 10g, and 2g of crushed black pepper.

Step 1: Arrange the rabbit meat and remove the transparent fascia and tendons.

Step 2: Take rabbit meat (50g) and fat pork (50g) and cut them into cubes or strips.

Step 3: Chop the remaining rabbit meat and pork and season with salt and pepper.

Step 4: Mix minced meat, salt and chopped black pepper.

Step 5: Mix diced meat, minced meat, pine nuts, brandy, eggs and flour.

Step 6: stir evenly.

Step 7: The mold can be padded with a piece of baking paper, poured with the above mixture, compacted and discharged from the mold. Put the laurel leaves on it. Heat in the oven for 30-40 minutes. Check the internal temperature with a thermometer, and take it out when it reaches about 68-70℃.

Step 8: Heat the water until it boils.

Step 9: Gelatine is soaked in pure water to soften and squeeze out water.

Step 10: Pour it into boiling water until it is completely melted.

Step 11: Immediately after taking out the meat pie, pour in Geely water to avoid drying. Cool for at least 10 hour, and cut into pieces to eat, which can be eaten alone or with bread or pickled cucumber.

Step 12: Finish serving.