Sichuan Cuisine: Hu Zi Tu(chuan cai hu zi tu )

Sichuan Cuisine: Hu Zi Tu

Introduction:

"Zou Jian'an, on the East Street of Tianpeng Town, Pengzhou City, was engaged in the business of smoked rabbit meat in the early days of liberation. He carefully studied the ingredients and production of steamed rabbit. There are five kinds of steamed rabbit, namely, fragrant, sweet, spicy and salty. The rabbit meat has the characteristics of crisp skin, crisp bone, tender meat, ruddy color, delicious taste, attractive fragrance, salty, spicy and sweet. Because Zou Jian'an has a beautiful beard, "beard rabbit" gets its name

Production steps:

Materials required:

Rabbit leg: moderate amount

Soy sauce: moderate

Fresh soup: right amount

Sugar: right amount

Rock sugar: right amount

Brown sugar: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Ginger: right amount

Starch: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: other

Chinese PinYin : Chuan Cai Hu Zi Tu