Torn rabbits
By VicentaLakin
Mainly based on two tastes of spicy and spicy, it is possible to fill the salted roast with juicy, full of tastes permeable to the bone, the smell of roasting 10 miles away, the appearance of fragrance, the tenderness of the flesh and the fragrance of the lips. Rabbits have a special food value, are ideal health care, beauty, food for flesh, and are welcomed as kings of meat。
Recipe Recommendations
- rabbit meat
- salt
- pepper 150 grams
- Angelica dahurica 100 grams
- clove 50 grams
- anise 100 grams
Steps for Torn rabbits
1
Pickled: First, salt and spices are boiled in the water, and when the spices come out, they cease to be halogenated. For the first time in the formulation of halogenated fluids, the use of salt and spices should be increased appropriately. The older the halogen, the better. Placing the meat in the halo following cooling, after approximately 30 hours, ready for extraction and drying. Care to flip several times during the pickle so that it is even。
2
Orthopaedic: Rabbit's two front and back legs are bound together with stainless steel wire, and the lower jaw is hung with a hook, and the body's surface is drained with water, which is evenly painted on the surface of the meat and dryed with glucose。
3
baked: baked in a far-red oven. the temperature of the furnace is first raised to l00°c, then the body of the formation is attached to the ring of the furnace, and the temperature of the furnace is raised to l80°c for about 30 minutes. the temperature will then be raised to 240°c until the surface is roasted in yellow and yellow, which will take about 10 minutes. when the furnace is out, the meat can be eaten with a sesame oil on the surface and stainless wire removed. i'm learning how to rip rabbits.Torn rabbits Make Tips
The selection of a fat, strong rabbit requires a healthy, healthy, muscular mass of about 3.5 kg and a monthly age of not more than four months。