1 rabbit (net weight1000g). 3 grams of seasoning salt, 2 grams of monosodium glutamate, 5 grams of sugar, 20 grams of seafood sauce and ribs sauce, 8 grams of oyster sauce and southern milk, 2,000 grams of salad oil 1500, clear soup, 5 grams of pepper, 3 grams of star anise, 2 grams of cinnamon, clove 1 g, and Amomum villosum 1 g.

working methods

1. Wash the hare, stew it in boiling water for 5 minutes, then take it out and wash the dirt on the surface with cold water.

2. Put pepper, star anise, cinnamon, clove, Amomum tsaoko, Amomum villosum, fennel, geranium, nutmeg, kaempferia kaempferia and Amomum villosum into a bag and tie it tightly with a rope to make a seasoning bag.

3. Put the pot on fire, add clear soup and boil it with high fire, add seafood sauce, ribs sauce, oyster sauce, milk, salt, monosodium glutamate, sugar and seasoning and boil it with high fire, then cook it with low fire for 2 hours and then leave the fire to make brine.

4. Put the hare in salt water at 80℃, marinate it with low fire for 60 minutes, then take it out and control the salt water.

5, put salad oil in the pot, when it is 50% hot, put the hare in a small fire and fry for 5 minutes. Take it out and put it in the pan. When serving, it will be accompanied by a dish of seasoning with salt and pepper.