Roasted hare(sheng kao ye tu )

Method of raw roast hare:

Raw materials for roasted hare:

One hare (about 1.5kg), 125g soy sauce, 25g scallion powder, 30g sugar, 5g mashed garlic, 2.5G black mustard flour, 5g ginger powder, 15g sesame flour (baked), 250g pickled juice and 30g sesame oil.

Processing steps of raw roasted hare:

1. Remove the skin, viscera, head, foot and fascia of the hare, wash it, soak it in cold water for one day, take it out, control it dry, wipe off the moisture, and prick the meat with iron needles.

2. Take a large porcelain basin, put soy sauce, chopped green onion, mashed garlic, sugar, black pepper noodles, sesame noodles, ginger powder, mix well, put into the rabbit, rub the inside and outside of the rabbit, put into the large porcelain basin, marinate for half a day, taste, and wait for use.

3. Make the sauce again: first, pour 90g soy sauce and 30g sesame oil into the porcelain bowl, add 16g soy sauce and 8g chili oil, 5g garlic paste, 6G refined salt and 50g sugar, stir and pour them into everyone's small bowl.

4. Put the pickled rabbits into the baking tray, brush sesame oil evenly with a small brush, bake in the oven, brush sesame oil once every half an hour, turn it over once, until it is roasted, and get out of the oven.

The characteristics of roasted hare are as follows

It is brown red in color, rich in fragrance and spicy in taste.

Roasted hare

Raw roasted hare is a Korean dish with rabbit, sugar, ginger as the main ingredients.

Raw materials

Ingredient: 1 hare (about 1.5kg)

Seasoning: 125g soy sauce, 30g sugar, 2.5G black mustard flour, 15g sesame flour (baked), 250g pickled juice, 30g sesame oil

Accessories: 25g green onion powder, 5g ginger powder, 5g mashed garlic

Production steps

1. Remove the skin, viscera, head, foot and fascia of the hare, wash it, soak it in cold water for one day, take it out, control it dry, wipe off the water, and tie the meat with iron needles.

2. Take a large porcelain basin, put soy sauce, green onion, garlic, sugar, black pepper, sesame flour, ginger, mix well, put into the rabbit, rub the inside and outside of the rabbit, put into the large porcelain basin, marinate for half a day, after taste, set aside.

3. Then make the sauce: first, pour 90 grams of soy sauce and 30 grams of sesame oil into a porcelain bowl, add 16 grams of soy sauce and 8 grams of chili oil, 5 grams of mashed garlic, 6 grams of refined salt and 50 grams of sugar, stir and pour into each person's small bowl.

4. Put the pickled rabbits into the baking pan, brush sesame oil evenly with a small brush, bake in the oven, brush sesame oil once every half an hour, turn it over once, until it is cooked, and get out of the oven.

5. When eating, chop the whole Hare into small pieces, put it in the diner's bowl, dip it in the sauce and eat it.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sheng Kao Ye Tu