How do you make a shredded roast rabbit? What is the authentic way to make a shredded roast rabbit?

Now it is true that there are relatively few shredded roast rabbits, which should be regarded as a relatively new entrepreneurial project with great development potential. As far as the tear-up roast rabbit that loves to roast is concerned, the taste is very good, dust-free pure charcoal grilling, green and environmentally friendly. If you are starting a business, shredded roast rabbit is a good choice, and the investment is not large.

The profit is obvious, you can go to the local area to see first, and then make a decision!! Entrepreneurship requires patience, I wish you a successful start-up!

To tear rabbit meat, you have to go through the following steps: one is to marinate rabbit meat, and the other is to grill.

Step 1: Braised rabbit meat.

Preparation: a rabbit meat, 250g of clear oil, 25g of star anise, 15g of cinnamon, 15 25g of cumin, 10g of licorice, 10g of Sannai, 3 5g of Gansiao, 20g of Sichuan pepper, 10g of sand kernels, 5g of grass cardamom, 15g of grass fruit, 5 15g of cloves, 100g of ginger, 150g of green onions, 100g of Shao wine, 100 200g of soy sauce, 350 500g of rock sugar, 15g of monosodium glutamate, 350 500g of refined salt, 5000g of fresh soup, 2 gauze bags. Recipe for halogen packets:

Star anise, cinnamon, cumin, licorice, sagnai, ganis, pepper, sand kernel, grass cardamom, grass fruit, cloves.

Brine production: 1. Divide the recipe of the brine medicine bag into two parts, put them into a loose gauze bag and tie the bag mouth tightly with a string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Braised rabbit meat: Prepare a large pot and put the whole rabbit into the flying water. Pot under cold water, put the rabbit in the pot, and after the water is boiled, remove the blood and impurities in the rabbit meat.

Cook for another two minutes and continue to remove the blood foam. After the rabbit is fished out, pour out the water, pour the brine into the pot and boil it after the pot is cleaned, put the rabbit into the brine, the amount of water should not be over the rabbit, and the water is not enough to add boiling water. After the lid is covered and boiled, continue to simmer over low heat, basically keeping it slightly boiling.

After 30 minutes, turn off the heat. Without removing the lid until the soup is cold, remove the rabbit at room temperature and let dry.

Step 2: Roast the rabbit.

A barbecue grill, a grill clip, a baking brush, a few clear oils, pepper, five-spice powder, chili powder, cumin powder.

Put the rabbit into the baking clip, place it on the oven, keep flipping (it is best to have an automatic rotating plate), bake until the rabbit meat is oily, brush it again (brush all the inside and outside), continue to flip, brush the oil again after five minutes, continue to roast for about two minutes, sprinkle the spices evenly on the rabbit meat, and bake for another minute, and you're done.

[Production process].

1. Peel the hare, remove the internal organs, head, feet, fascia, wash, soak in cold water for a day, remove it, control the drying, wipe off the water, and prick the meat with an iron needle.

2. Take a large porcelain basin, put soy sauce, minced green onions, garlic, sugar, black pepper, pepper powder, five-spice powder, sesame noodles, minced ginger and mix evenly, put in the hare, rub the rabbit inside and out, put it in the large porcelain basin and marinate it for half a day, after the flavor, set aside.

3. Remake the pickled juice: first pour 90 grams of soy sauce and 30 grams of sesame oil into a porcelain bowl, add 16 grams of soybean sauce and 8 grams of chili oil, 5 grams of garlic puree, 6 grams of refined salt and 50 grams of sugar, stir and pour into everyone's small bowl. Master Zhu Ge's shop words are simmering, the surname is Yiwu, Yilin, Ba is yes, yes, search for Master Zhu Ge on the Internet.

4. Put the marinated hare into the baking tray, brush the sesame oil with a small brush, bake it in the oven, every half an hour, brush the sesame oil once, flip it once, until it is cooked, and take it out of the oven.

5. When eating, chop the whole hare into small pieces, divide it into small bowls, and dip it in the prepared pickled juice to eat. I used rabbit legs and cumin powder, which was delicious.

There are many brands of shredded roast rabbit in the market, among which are:"Love to bake"Hand torn roast rabbit,"Wang Ma"Shredded roast rabbit is the most famous, each brand of shredded roast rabbit has its own production method, of course, each brand will also have a different top-secret recipe, the following is an example, talk about it"Love to bake"The specific production process of shredded roast rabbit!

1. First of all, the most important thing is that there needs to be an oven, which is a vital link that is sold in the market"Love to bake"Tear the roast rabbit with a special roast rabbit with a fully automatic oven, if not, you can easily set one, but on the premise of safety and practicality, the most important thing is safety.

2. Before making a roast rabbit, there must be some preparations to be done, first of all, you need to prepare the roasted rabbit to be marinated and dried, this link is no different from other braised meat links, it is the same operation, but this link is very important.

3. You need to prepare carbon, because only carbon can bake that taste, electricity is also okay, but it can't bake that taste, it is best to bake that kind of smokeless and dust-free carbon, such as steel charcoal"Love to bake"The shredded roast rabbit is a kind of sawdust compressed carbon, the middle is hollow, the cylindrical shape of the kind, which can be bought in the general market.

4. After the preparation is done, use a special iron clamp to clamp the rabbit in the middle, and then put it on the oven, if there is no special clip at home, it is also possible to use an ordinary iron clip, the principle is that the rabbit will not fall.

5. Ignite the carbon"Love to bake"The shredded roast rabbit is lit with a natural gas fire, and there is no unified standard for this, as long as it is lit.

6. Put the iron clip of the rabbit on the oven, and then constantly flip the rabbit on the oven to avoid the rabbit being scorched, if it is a special automatic oven, you don't need to manually flip the rabbit, if not, you need to manually flip it.

7. When you see that the oil on the roast rabbit has come out, use a brush to dip a small amount of salad oil and brush all the roast rabbits. When the first brush oil 5-8 minutes after the first brush, you can brush the salad oil again, generally brush twice.

8. Finally, it is to taste the roast rabbit, and now there are only two flavors of roast rabbit on the market, namely spicy and spiced"Love to bake"Shredded roast rabbit has 3 flavors, spicy, spiced, cumin, but whether it is two or three flavors, with four kinds of raw materials can be blended, that is, strong fragrance powder, cumin powder, pepper, sea pepper four raw materials, these four raw materials can be combined with different flavors, with a special brush will match the ingredients for the rabbit all brush once, wait until 5 minutes later, after the fragrance comes out, and then brush once in the same way.

9. After tearing the hand-torn roast rabbit, stir evenly with special seasoning"Love to bake"The shredded roast rabbit comes out, and the special seasoning is made with a combination of chicken essence, monosodium glutamate, sesame oil, cooked peanuts, sesame seeds, and dried sea pepper.

Hand torn roast rabbit,[Raw materials].

400 grams of rabbit leg meat. 100 grams of ham and 50 grams of green cabbage leaves. 15 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of fermented bean curd, 10 grams of pepper, 25 grams of Fenjiu, 50 grams of green onion, 25 grams of shredded ginger, 5 grams of coriander, 15 grams of dry starch.

Method] Remove the rabbit leg meat and wash it, slice the meat thin on both sides, pat it flat, and then add fermented bean curd. Fenjiu, pepper, monosodium glutamate and refined salt breast for 15 minutes. Cut the ham into thin slices.

Place the crotched rabbit leg on a cutting board and flatten it, top with green cabbage leaves, sprinkle with dry starch, and then place the ham slices. Put green onions, ginger shreds on one end of the rabbit meat, roll it into a rabbit leg shape, tie the rabbit leg with a thin wire, hang it with an iron hook, put it in the oven, and bake it for about 30 minutes to cook. After removing the wire, the roasted rabbit leg is cut into slices and placed on a plate, lined with coriander leaves on both sides.