Rabbit meat is characterized by tender and delicious meat, no teeth, full wax.
1?Selection of materials: Select more than 2kg of live rabbits that meet the standard, require fattening and fullness, the bigger the more tender the better.
2? Pickled material formula: 5 to 6 kg of salt per 100 kg of rabbit meat, 0.2 kg of pepper, 0.16 kg of sodium nitrate, 2.2 kg of wine, 4.3 kg of sugar, 3.1 kg of soy sauce.
3? Production points: 1 rabbits peeled, open splanchnic viscera, go to the foot melon, with bamboo stretched into a flat-shaped. 2 salting. After the ingredients are mixed, rub the inside and outside of the pestle (also can use 7.5 kg of cold boiled water to dissolve the ingredients), place it flat in the container, and spread the remaining pickle on the top layer, flip it up and down once a day, and remove the plastic after 3 days. 3 shaping. Marinated stalls open on the chopping board, belly down, the front legs twisted to the back, with a heavy object to flatten it, opened up into a plate shape, set a certain time, hang a cool, ventilated place to dry, generally 7-10 days Serve. Can also be baked, ready-made products.
1?Selection of materials: Select more than 2kg of live rabbits that meet the standard, require fattening and fullness, the bigger the more tender the better.
2? Pickled material formula: 5 to 6 kg of salt per 100 kg of rabbit meat, 0.2 kg of pepper, 0.16 kg of sodium nitrate, 2.2 kg of wine, 4.3 kg of sugar, 3.1 kg of soy sauce.
3? Production points: 1 rabbits peeled, open splanchnic viscera, go to the foot melon, with bamboo stretched into a flat-shaped. 2 salting. After the ingredients are mixed, rub the inside and outside of the pestle (also can use 7.5 kg of cold boiled water to dissolve the ingredients), place it flat in the container, and spread the remaining pickle on the top layer, flip it up and down once a day, and remove the plastic after 3 days. 3 shaping. Marinated stalls open on the chopping board, belly down, the front legs twisted to the back, with a heavy object to flatten it, opened up into a plate shape, set a certain time, hang a cool, ventilated place to dry, generally 7-10 days Serve. Can also be baked, ready-made products.
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