Spiced hare(wu xiang ye tu )

Method of spiced hare:

Raw materials for making spiced hare:

1000 grams of rabbit meat, 6 grams of refined salt, 30 grams of soy sauce, 15 grams of rock sugar, 2.5 grams of cloves, 3 grams of star anise, 3 grams of cinnamon, 3 grams of tangerine peel, 50 grams of yellow rice wine, 15 grams of scallion, 15 grams of ginger, 2.5 grams of salted water, 5 grams of mashed garlic, 20 grams of sesame oil.

Process of making spiced hare:

1. Put cloves, star anise, cinnamon and tangerine peel into a gauze bag, tie the mouth tightly with rope, put them into a pot, add water, yellow rice wine, soy sauce, refined salt and rock sugar, and cook them into marinade on high fire.

2. Cut the rabbit meat into five large pieces (2 front legs, 2 back legs and 1 middle part) and put them in a basin. Rinse with water for 1 hour and drain. Marinate with salted water, scallion and ginger for half an hour, boil in boiling water for 5 minutes to remove fishiness, and then wash with water.

3. Put the rabbit meat into the marinade pot, cook it over high heat for 1 hour, then remove it, wipe the marinade with clean cloth, coat the skin of the rabbit meat with sesame oil after cooling, cut it into small cubes and serve.

The characteristics of spiced hare are as follows

Rabbit meat is tender, delicious and has a fragrant aftertaste.

Spiced hare

Spiced hare is a delicious food. Its main raw materials are hare, cinnamon, Daliao, scallion, ginger, salt, Monascus, sugar, rice wine and monosodium glutamate.

Raw material formula

One hare (2kg or so): Cinnamon, large ingredients, green onion, ginger, salt, red koji, sugar, rice wine and monosodium glutamate

Production method

1. Peel, open, remove the head and five internal organs of the hare, wash and cut into five pieces.

2. Marinate in salt overnight to remove blood and earthy smell. Blanch it in boiling water, then take it out and rinse it with clean water.

3. Add cinnamon, Zanthoxylum bungeanum, seasoning, scallion, ginger and salt to the old soup, add red yeast and yellow rice wine after boiling, add sugar after 0.5 hours, and then boil for 0.5 hours.

4. Add monosodium glutamate and soak it in the original soup for more than ten hours to make all kinds of seasonings fully taste, and the finished product will be obtained after being fished out.

Product features

Dark red color, smooth surface, fresh and delicious, sweet with salty, fragrant aftertaste. Especially in patients with hypertension, coronary heart disease, liver disease, diabetes and other metabolic disorders, it is more appropriate to eat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Xiang Ye Tu