**1. Tangled Rabbit**
1.1 **Raw Material Preparation**
Choose healthy, fat rabbits aged between 3 to 4 months. After slaughtering, remove the internal organs and wash the carcass thoroughly. Then, let it congeal, drain, and marinate. Mix 0.025% nitric acid powder with 1% allspice powder in dried salt. Evenly apply a 25g portion of this mixture on each rabbit’s surface. Place the rabbits in a cylinder and let them marinate for 4 to 5 days. On the third day, turn the cylinder over once to ensure even seasoning.
1.2 **Spice Preparation**
Once the rabbits are salted, prepare the spice paste. Use 500g of soybean meal, 150g of soy sauce, 100g of white sugar, 20g of Sichuan pepper, allspice, and sesame seeds. Add 15g of rice wine and 10g each of cardamom, star anise, and black pepper. Grind the soybean meal into a paste, then mix in the dry ingredients. Add sugar, soy sauce, and wine to create a smooth paste. Apply the paste inside the abdominal cavity and chest cavity using a brush, after removing the genitalia, aorta, and tendons.
1.3 **Hanging Process**
After the spices are applied, hang the rabbit by threading a string through its head and winding it around the hind legs in a spiral. The pitch should be approximately 1.5 to 2 cm, ensuring even wrapping. Fold the front legs toward the belly and wrap the chest and abdomen tightly. Straighten the hind legs as much as possible, wrap the ankles with hemp rope, and tie a knot. Hang the rabbit in a well-ventilated area for 24 hours.
1.4 **Roasting**
After hanging, move the rabbit to a drying room. Bake at 50°C for optimal preservation. The finished product can be stored at room temperature for up to 2–3 months if properly packaged, extending to about six months in sealed containers. When ready to eat, cook the rabbit and untie the hemp rope. The meat should appear red-brown, shiny, and feature a silvery pattern along the rope.
1.5 **Features**
The final product is smoked brown, glossy, and aromatic. It has a rich, tender texture, a balanced salty flavor, and a firm structure that holds together well.
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**2. Guangzhou La Rabbit**
2.1 **Material Selection**
Select fat, robust, and disease-free rabbits weighing over 1.5 kg. After slaughtering, clean and remove the internal organs. To shape the rabbit into a flat plate, use bamboo sticks to spread the meat.
2.2 **Ingredients**
For every 100kg of rabbit meat, use 5kg of salt, 2–2.2kg of rice wine, 4.3kg of cane sugar, 3.12kg of soy sauce, and 50g of sodium nitrate.
2.3 **Pickling**
Mix the ingredients and apply them to the rabbit’s body. Alternatively, dissolve the seasonings in 15kg of cold water. Marinate in a tank for 3 days, turning the container daily. After removal, place the rabbit on a chopping board, twist the front legs backward, flatten the back and legs, and hang to dry. Store in a ventilated, dry room for up to 3 months without spoilage.
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**3. Five Rabbits**
3.1 **Material Selection**
Use rabbits weighing 1.5–2kg. After slaughtering, remove bruises and stains. Boil the rabbit in water for 5 minutes, drain, rinse with cold water, and cool.
3.2 **Seasoning Ingredients**
For 100kg of net meat, use 100g each of cloves, frankincense, cinnamon, star anise, and dried tangerine peel, 3kg of sesame oil, 5kg of rice wine and soy sauce, and 6kg of sugar. Crush the spices, bag them, and boil in water with rice wine, rock sugar, and salt to create a brine.
3.3 **Marination**
Immerse the rabbit in the brine, simmer over high heat, skim off foam, cool, and rinse for 1 hour. Remove, drain, and mix with nitrate water, green onions, and ginger for 30 minutes. Drain and apply cooked sesame oil to the surface.
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**4. Red Snow Rabbit**
4.1 **Material Selection**
Choose live, fat rabbits over 2kg. Larger rabbits are preferred.
4.2 **Seasoning Preparation**
For 100kg of rabbit meat, use 5–6kg of salt, 0.2kg of pepper, 2–3kg of cooking wine and white sugar, 3kg of soy sauce, and 100g of strange taste powder.
4.3 **Processing**
After slaughtering, open the abdominal cavity and remove the organs. Mix the seasoning and spread it evenly on the rabbit. Flatten the meat using bamboo sticks, remove excess fat, and wipe away any congestion.
4.4 **Preservation**
Dry pickling involves mixing salt with other ingredients and applying it to the rabbit’s body and mouth. Stack in a cylinder, submerge for 1–2 days, turn once, then remove. For wet flooding, boil the seasoning in water for 5 minutes, cool, and pour into the cylinder. Soak for 2–4 days, turning daily.
4.5 **Shaping**
Remove the rabbit from the cylinder, place it on a workbench with the belly down, twist the front legs backward, flatten the back and legs, and fix with bamboo strips. Trim excess fascia and remove dirt like floating fat.
4.6 **Air-Drying**
Hang the shaped rabbit in a cool, ventilated space and air-dry naturally. It can be eaten within about a week.
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**5. Baked Whole Rabbit**
5.1 **Material Selection**
Choose healthy, muscular rabbits weighing around 3.5kg, no older than 4 months.
5.2 **Slaughtering and Processing**
Slaughter, skin, and remove the internal organs.
5.3 **Brining**
For 100kg of rabbit meat, mix 2kg of salt, 150g of pepper, 100g of white peony, 100g of anise, and 50g of cloves. Boil the mixture in water for 20 minutes, cool, and use as brine. Soak the rabbit for 30 hours, turning several times during salting for even absorption.
5.4 **Shaping**
Tie the front and hind legs with stainless steel wire, hook the jaw, and allow the surface to dry. Brush with a 1:3 caramel syrup and dry.
5.5 **Grilling**
Place the rabbit in a far-infrared oven. Heat to 100°C, then raise to 180°C for 30 minutes, then to 240°C for 10 minutes until golden red. Brush with sesame oil and remove the wire for the final product.
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**6. Smoked Rabbit**
6.1 **Preparation**
Select healthy rabbits weighing 2.5–3kg. Slaughter, bleed, skin, and remove internal organs and lower extremities. Tie the hind legs with non-toxic cord and shape them into a bow.
6.2 **Seasoning Broth**
Use galangal, cinnamon, amomum, prickly ash, nutmeg, anise, and white peony in a gauze bag. Add soy sauce, salt, garlic, tofu, and pasta sauce to the boiling water. This broth enhances flavor, color, and sterilizes the meat. It can be reused up to 4–5 times.
6.3 **Cooking**
Boil the rabbit in the seasoned broth, then reduce heat and cook for 3–4 hours until tender. Remove and place on a steamer. The broth, known as “old soup,†is key to the dish’s quality.
6.4 **Smoking**
Clean the iron pot, add cedar chips or wood shavings, a bit of sugar, and place the rabbit on an iron tray. Cover and smoke for 3–5 minutes until the scent of cedar is released. The rabbit is now ready.
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**7. Rabbit Floss**
7.1 **Raw Material Processing**
Cut rabbit bones, fat, and tendons along the muscle fibers into 0.33cm strips.
7.2 **Ingredients**
For 100kg of raw materials, use 8kg of soy sauce, 6kg of sugar and rice wine, 150g of ginger, and 35g of MSG.
7.3 **Cooking**
First add pine meat to the pot, then add rabbit meat and water. Boil for 1 hour, then simmer for 2 hours. Remove the scum, extract the muscle fibers, add the ingredients, and continue simmering until the broth reduces. Switch to medium heat, stir constantly to prevent burning, and form a semi-finished product.
7.4 **Frying and Finishing**
The semi-finished product has a moisture content of about 40%, and weighs 50% of the fresh meat. Fry in a machine or re-fry in the pot, adjusting heat based on moisture level. After 2.5–3 hours, remove excess water, squeeze, and fry again. Use a rubbing machine or manual pressing with sterilized rags to create fluffy floss. Remove any broken bones.
7.5 **Packaging**
The finished product is golden, fluffy, and fragrant but highly absorbent. Store in moisture-proof paper or plastic bags for short-term use. For long-term storage, use sterilized glass bottles.
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