White rabbit 5000g seasoning salt100g, maltose 50g, sugar 50g, cooking wine 20g, onion 20g, ginger slice15g, red yeast powder 5g, and a little sesame oil. Spice bag 1 piece (containing appropriate amounts of pepper, star anise, cinnamon, dried tangerine peel, angelica dahurica, Amomum villosum, cardamom, tsaoko, clove, kaempferia kaempferia, galangal and fennel).

method of work

1, soak the white rabbit in clear water for 8 hours, and change the water for 2-3 times. Clear water in the pot, put white rabbits into the pot, gradually heat and boil, blanch thoroughly, remove and cool.

2. Tie the rabbit's front and rear legs into a cylinder with cotton rope.

3. Put 2,500g of water into the pot, add various seasonings and spice bags, boil for 20 minutes to become sauce soup, take the rabbit out with slow fire sauce and drain.

4. Put the cooked rabbit on the smoked grate, put it in the smoked pot and smoke it with white sugar. Take it out and brush it with sesame oil.

Material replacement

Raw materials can be replaced by chickens and ducks, which are called spiced smoked chicken.

Taste change

The process of removing smoke is called spiced sauce rabbit meat.