Chinese Food
Sichuan Dashan flavor preserved by roast rabbit
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My hometown is in the mountains of Sichuan Province. In my childhood memory, there is always the smell of roast rabbit meat made by grandma. I always forget the spicy taste. I look up at the warm fire. The flowing spicy smell is rippling in my heart. Grandma's busy figure is still visible. Whenever I see rabbit meat, it reminds me of grandma who has left. So rabbit meat is very important to me I'm not just a delicious food in my heart. It's more the lingering thoughts. Finally, once in a treasure shop called Zhang Ma's hand torn rabbit, she tasted the familiar taste that she had been fond of for a long time, and then she couldn't extricate herself from it.
Cooking ingredients
Cooking Steps
Step1:Put the cleaned rabbit meat into a cold water pot. Add ginger slices and scallions. Add some cooking wine, boil water and boil the bleeding foam. Then rinse the foam with boiling water (until the foam is clean).
Step2:Marinate rabbit meat - add salt, soy sauce, soy sauce, pepper, dried pepper, millet pepper, prickly ash, garlic powder, fragrant leaves, pepper and salt for one nigh
Step3:Remove the large solid seasoning. Then spread the tin foil on the baking tray. If you like potatoes at home, put some potato chips on it. Brush olive oil on the ingredients.
Step4:Put the baking tray in the oven. The temperature is 200 ℃ for 50 minutes. Brush the oil every 10 minutes during this period
Step5:Sprinkle cumin powder on the pot. Add coriande
Cooking tips:The rabbit uses clear water to soak the blood water. It takes about one day. It changes the water three or four times. Until the rabbit is soaked to white. In this way, there are skills to make dishes without the smell of earth.
