1. Raw Material Preparation.
Select healthy rabbits that are 3 to 4 months old, then slaughter them and remove the internal organs. Wash the carcass thoroughly to remove blood and drain any excess moisture. After that, season the rabbit with a dry salt mixture containing 0.025% nitric acid powder and 0.1% allspice powder. Mix the ingredients well and apply 25 grams of the mixture per rabbit, spreading it evenly over the surface of the meat. Place each rabbit in a jar and let it marinate for 4 to 5 days, turning the jars once every 3 days to ensure even seasoning.
2. Spice Preparation.
Once the rabbit has been salted, it needs to be coated with a special spice blend. The spice mix includes: 500 grams of soybean meal, 150 grams of soy sauce, 100 grams of white sugar, 20 grams of Sichuan pepper, 20 grams of allspice, 20 grams of sesame seeds, 15 grams of rice wine, 10 grams of cardamom, 10 grams of star anise, and 10 grams of black pepper. First, grind the soybean meal into a paste, then add the other dry ingredients. Finally, mix in the soy sauce, sugar, and wine to create a thick paste. Before applying the paste, cut off the genital area, major blood vessels, and tendons. Then open the abdominal cavity and brush the paste evenly onto the inner walls of the cavity.
3. Wrapping and Hanging.
After the spices have been applied, wrap the rabbit’s head with a fine hemp rope and spiral it around the hind legs. The spacing between the wraps should be about 1.5 to 2 centimeters, ensuring the wrapping is tight and secure. Position the forelimbs toward the belly and wrap the chest and abdomen tightly. Keep the hind legs as straight as possible, and tie a knot around the ankle joints. Hang the rabbit in a well-ventilated area for 24 hours to allow the flavors to settle and the texture to firm up.
4. Baking the Final Product.
Once the rabbit is ready, hang it in a barn or drying room. The ideal baking temperature is around 50°C, and the drying process should reduce the moisture content by 40% to 50%. Once fully dried, the product can be stored at room temperature for 2 to 3 months without losing quality. If properly packaged, the shelf life can extend up to 6 months. When you're ready to eat, first cook the rabbit, then carefully untie the hemp rope. The meat will turn a deep red-brown color, and the rope will leave a distinctive silver-like pattern on the surface.
This traditional method of preparing seasoned rabbit not only enhances flavor but also preserves the meat for longer periods, making it a valuable delicacy in many cultures. Whether served as a snack or part of a larger meal, this preparation offers a unique taste and texture that is hard to replicate with modern techniques.
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