Black pepper rabbit leg
By VicentaLakin
rabbit meat, because of its particularly low fat and cholesterol content, is branded as “precious in the thorium”. it's not very common in our daily lives. how do we handle it? if you want to go, give it to the oven. it's just a few steps to make the oven. it's baked first, baked in the oven, brushed up and baked. it's easy and easy. it's hard to make rabbits. thus, the roasted rabbit leg tastes very good, and the mixed scent of various spices and the wild flavors of the food itself are stylish for the population. although not very greasy, it's a little bit tight and a little bit chewy, but it doesn't taste like it. it reminds me of the smell of dry beef. this dish is recommended to better teeth and tx which chews food (especially for beef dry). don't try it, as far as teeth are concerned, or friends who are not interested in chewing food
Recipe Recommendations
- rabbit leg a
- laojiang a
- green onions a
- cooking wine 10ml
- black pepper sauce
- soy sauce 20ml
- sugar 5g
- salt 3g
- edible oil a little
- pepper
- octagonal a grain of
- geranyl 2 small pieces
- tangerine peel
- cumin a small handful
- freshly ground black pepper appropriate amount
- salty and fresh
- roast
- an hour
- simple
Steps for Black pepper rabbit leg
1
Prepare all the food, spices
2
The rabbit's leg was immersed with water for 1 to 2 hours and then washed dry asphalt
3
(a) Put a small hole in the rabbit's leg with a toothpick or fork (which can be put on more, which is convenient)
4
In the small bowl, wine, raw smoke, black pepper sauce, sugar, salt, spices, etc., are then added to the bowl, so that they are smoothed
5
Ginger blades, onions, on the bottom of the container
6
Put the rabbit leg on
7
Put mixed sauce on the rabbit leg
8
Turn the rabbit's leg over and keep the sauce on
9
Combining the sauce with the rabbit's leg, rubbing the hand for a while, then covering the lid or preserving the film and keeping it in the freezer overnight
10
The following day, rabbit legs were removed, water was washed slightly, spices were washed from the surface, and water was dried with paper from the kitchen
11
Filter the remaining sauce in the container
12
A thin edible oil on tin paper
13
The rabbit's legs are placed on tin paper, with another filtration sauce on both sides
14
Pack it tight with tin paper. The oven is preheated at 200 degrees, after which the rabbit's leg is delivered to the oven, mid-level, upper and lower fire, 190 degrees, and baked for 20 minutes
15
After the baking, remove the tin paper bag, open it, then brush the sauce, drop it in the oven and continue the baking for 10 minutes
16
Five minutes later, the rabbit leg is removed, the face is turned, a layer of edible oil is painted, white sesame and black pepper are spilled, sent to the oven and baked for 10 minutes
17
Every five minutes or so, repeat step 21, approximately three times, until the rabbit's leg is roasted to yellow, with a strong fragrance coming out of it, so that it can be eaten (and lastly, if the rabbit's leg is not coloured enough, heated with an upper tube alone for two to three minutes)。