Please ask the real method of shredded roast rabbit, who knows what the method and recipe of shredde

Chengdu Shangshanjia shredded roast rabbit production method Roast rabbit There are many brands of roast rabbit in the market, and the more famous one is shredded roast rabbit. But the difference between Chengdu Shangshanjia hand-torn roast rabbit and hand-torn roast rabbit is that it is more hygienic, with a bit of Western style, with knives and forks, dipping sauces, many flavors, and interesting ways to eat, and you can also roast yourself, of course, each brand has its own unique recipe, now let's talk about the production method of Shangshanjia roast rabbit!

1) Choice of oven. Because the size of the rabbit is relatively large, there are generally special roast rabbit equipment, such as Chengdu "Shangshanjia" hand-torn roast rabbit choice is a special roast rabbit with a charcoal grill on the market, the advantage of this oven is easy to use, although it is a charcoal roast, but there is no open flame, no oil smoke, very good. In addition, guests can do it themselves and experience the fun of self-roasting.

2) Marinade the roast rabbit. Chengdu "Shangshanjia" shredded roast rabbit practice is not the same as some previous shredded roast rabbit practices, that is, the roast rabbit needs to be pickled before roasting, this link is particularly important, which is related to the taste and texture of the roast rabbit, the pickling technique is similar to the roast wings, but the time needs to be longer.

3) The choice of grilled charcoal. Because only carbon can bake that taste, electricity can also be baked, but it can't bake that taste, it is best to be the kind of smokeless and dustless carbon, such as steel carbon, Chengdu "Shangshanjia" hand-torn roast rabbit with a kind of sawdust compressed carbon, the middle is hollow, cylindrical shape, the general market can be bought.

4) Roast rabbit. Before roasting, the rabbit should be worn on a special roast drill, and there are iron drills that specialize in roasting rabbits in the market. Then put it on the oven to bake, when baking, pay attention to flipping, so as not to bake, and brush the salad oil during the roasting process, so that the color of the roasted rabbit is good-looking, the skin is crispy, and it is very delicious.

Then you can chat, drink beer, and roast rabbit at the same time, which is very self-service and very casual. Learn the authentic Chengdu hand-torn roast rabbit technique, and find the division of Chengdu Shangshanjia Food (5) roast rabbit. At this time, you need a knife and fork to play, friends who are used to using knives and forks can cut them into pieces with knives by themselves, dip them and eat, of course, we can also go directly to the back kitchen, cut them into a plate and serve them up to eat.

Shredded rabbit meat has to go through the following steps: one is marinated rabbit meat, and the other is grilled.

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.

Note: The focus of this dish is on braised rabbit meat, and the success of braised rabbit meat determines the success or failure of roast rabbit meat.

Answer: Before making a roast rabbit, there must be some preparations to be done, first of all, you need to prepare to roast the rabbit marinated and dried, this link is no different from other marinated meat links, it is the same to go to the market to buy ready-made marinade charcoal fire slow marinade, pure herbal spices do not add any pigments, preservatives, natural fragrance.

You need to prepare carbon, because only carbon can bake that taste, electricity is also possible, preferably the kind of smokeless and dustless carbon, such as steel carbon, Chengdu Zhu Ge master tear the roast rabbit with a kind of sawdust compressed carbon, the middle is hollow, the cylindrical shape of the kind, the general market can be bought.

After the preparation is done, use a special iron clip 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.

There is no uniform standard for igniting carbon, just ignite it. Shredded roast rabbit is one of the famous snacks in Chengdu, Sichuan.

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

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 the roast rabbit all over again. When the first brush oil 5-8 minutes after the first brush, you can brush the salad oil again, generally brush twice.

Finally, it is to taste the roast rabbit, now the roast rabbit on the market generally has only two flavors, that is, spicy and spiced, Master Zhu Ge tear the 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, the combination of these four raw materials can be matched with different tastes, with a special brush will match the ingredients for the rabbit all brush once, wait until 5 minutes later, after the fragrance comes out, Brush it again in the same way.

[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.

Features] The appearance is crimson, the meat is fresh and tender, and the marinade is rich.