How to process smoked rabbits?

(1) Material selection and material preparation: Select healthy young rabbits, weighing 2.5 to 3 kilograms, slaughter according to traditional procedures, exfoliate blood, peel, remove viscera and remove the lower parts of internal organs and limbs. After washing with water, use non-toxic drugs. The string cords tied the two hind limbs in an arched shape.
(2) Ingredients: Select appropriate ingredients, ginger, cinnamon, Amomum villosum, prickly ash, nutmeg, aniseed, white peony, hawthorn, etc., and put them in a gauze bag. When the rabbit is boiled, put the seasoning bag into the pot and add it. Appropriate amount of soy sauce, soy sauce tofu, pasta sauce salt, garlic, etc. made from boiled broth, this blended soup has a good taste, anti-corrosion to eliminate phlegm, stomach, warm intestine, gas, refreshing and add color and other effects, named Cooked rabbits are brown and can be used continuously for 4 to 5 times for a short period of time. After that, they need to be replaced and replaced, or they can be graded as needed.
(3) Cooked: Add the good seasoning broth and boil it in rabbit, then boil it with fire, and then use slow fire for 3~4 hours. It is advisable to roast the rabbit meat without damage and then cook the rabbit. Remove and place it on a special steamer drawer. Modern steam will be smoked. Normally, the boiled broth is preserved in the jar, cooled to remove the upper slick, and the boiled broth can be used continuously. Years of broth called "old soup", the quality of the old soup is the key to cooking rabbit technology.
(4) Smoked: Clean the wok, add appropriate amount of cedar or crumb to the bottom of the pan, a little white granulated sugar, and then place all the rabbits to be smoked on the drawer, then put it in the pan, cover the pan, add fire 3~ 5 minutes. When the scent of cedar cedar is smelled, the pan is removed and it is the finished product.
(5) Quality characteristics: High-quality smoked rabbit without any dye, it will become brown and shiny, the surface is clean and free of debris, the muscles are elastic, the meat is tight and fresh, the surface is dry and soft, salty and palatable, fat but not greasy, cold food is not Sink, eat more food is not stagnant, with a savory flavor, mosquitoes and flies do not fall on the meat. Under normal temperature conditions can be preserved for 5 to 7 days without deterioration.

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