**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 rabbit thoroughly. Then, allow the meat to congeal, drain, and marinate. Mix 0.025% nitric acid powder with 1% allspice powder into dried salt. Apply a 25g portion of this mixture evenly 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 once to ensure even distribution of the seasoning.
1.2 **Spice Preparation**
After salting, coat the rabbit with a special spice paste. The ingredients include 500g soybean meal, 150g soy sauce, 100g white sugar, 20g Sichuan pepper, 10g each of allspice, sesame seeds, 15g rice wine, and 10g each of cardamom, star anise, and black pepper. Grind the soybean meal into a paste, then mix in the dry spices. Add the sugar, soy sauce, and wine to create a thick paste. Apply this mixture to the abdominal cavity and chest cavity using a brush after removing the genitalia, aorta, and tendons.
1.3 **Hanging Process**
Once the spices are applied, hang the rabbit by its head with a string. Wrap the hind legs spirally with a pitch of 1.5 to 2 cm, ensuring even coverage. Fold the front legs toward the belly and wrap the chest and abdomen tightly. Straighten the hind legs and wrap the ankles with hemp rope, tying them securely. Hang the rabbit in a well-ventilated area for 24 hours to dry.
1.4 **Roasting and Storage**
After drying, move the rabbit to a drying room and bake at 50°C. This process ensures the product remains stable at room temperature for up to 3 months, or 6 months if properly packaged. When ready to eat, cook the rabbit first, then untie the rope to reveal its rich red-brown color and shiny surface, with a silvery pattern where the rope was tied.
1.5 **Characteristics**
The finished product has a smoky brown appearance, is glossy and bright. The meat is tender, flavorful, and delicious, with a tight texture and balanced saltiness.
**2. Guangzhou La Rabbit**
2.1 **Material Selection**
Select plump, healthy rabbits weighing over 1.5 kg. Remove the internal organs, skin, and bones. Use bamboo sticks to spread the rabbit into a flat shape for better seasoning absorption.
2.2 **Ingredients**
For every 100 kg of rabbit meat, use 5 kg salt, 2–2.2 kg rice wine, 4.3 kg cane sugar, 3.12 kg soy sauce, and 50 g sodium nitrate.
2.3 **Marination and Drying**
Mix the seasonings and apply them to the rabbit. Soak the rabbit in a brine solution for 3 days, turning it daily. After marinating, place the rabbit on a cutting board, twist the front legs backward, flatten the back and legs, and hang it to air dry. It can be stored for up to 3 months without spoilage.
**3. Five Flavor Rabbit**
3.1 **Material Selection**
Choose rabbits weighing 1.5–2 kg. After slaughtering, remove all internal organs and clean the body thoroughly. Boil water in a wok, add the rabbit, and cook for 5 minutes. Drain and rinse with cold water to cool down.
3.2 **Seasoning Recipe**
Use 100 kg of rabbit meat, along with cloves, frankincense, cinnamon, star anise, dried tangerine peel, 100 g of salt, 3 kg sesame oil, 5 kg rice wine, 5 kg soy sauce, and 6 kg sugar. Crush the spices, bag them, and boil in water with rice wine, rock sugar, and salt. Make a strong brine.
3.3 **Soaking and Coating**
Place the rabbit in the brine, stir over high heat, skim off impurities, and let it cool. Rinse with clean water for one hour. Then, soak the meat in a solution of nitrate water, green onions, and ginger for about 30 minutes. Finally, coat the surface with cooked sesame oil.
**4. Red Snow Rabbit**
4.1 **Raw Material Selection**
Choose live, healthy rabbits weighing over 2 kg. The larger the rabbit, the better.
4.2 **Seasoning Preparation**
For 100 kg of rabbit meat, use 5–6 kg salt, 0.2 kg pepper, 2–3 kg cooking wine and white sugar, 3 kg soy sauce, and 100 g special flavor powder.
4.3 **Processing**
After slaughtering, open the abdominal cavity and remove the organs. Mix the seasoning and spread it evenly over the rabbit. Flatten the rabbit using bamboo sticks, remove excess fat, and wipe away any congestion.
4.4 **Preservation Treatment**
Dry curing: Mix salt with other ingredients, apply to the rabbit’s body and mouth, stack in a cylinder, and submerge for 1–2 days. Turn once during the process. Wet curing: Boil the seasoning in water for 5 minutes, cool, and submerge the rabbit for 2–4 days, turning daily.
4.5 **Shaping**
Remove the rabbit from the cylinder, place it on a workbench, twist the front legs backward, flatten the back and legs, and fix the shape with bamboo strips. Trim excess fascia and remove dirt like floating fat.
4.6 **Air-Drying**
Hang the shaped rabbit in a cool, ventilated area and air-dry naturally. It can be eaten after about a week.
**5. Baked Whole Rabbit**
5.1 **Material Selection**
Choose healthy, robust rabbits weighing around 3.5 kg, no older than 4 months.
5.2 **Slaughtering and Processing**
Slaughter, skin, and remove the internal organs.
5.3 **Pickling**
For 100 kg of rabbit meat, use 2 kg salt, 150 g pepper, 100 g each of white peony and anise, and 50 g cloves. Boil the salt and spices in water for 20 minutes, cool, and marinate the rabbit for 30 hours. Stir frequently during marination to ensure even distribution.
5.4 **Shaping**
Tie the front and hind legs together with stainless steel wire, then hang the rabbit. Dry the surface, apply a 1:3 caramel syrup, and dry further.
5.5 **Grilling**
Preheat a far-infrared oven to 100°C, then increase to 180°C for 30 minutes, and finally to 240°C for 10 minutes until golden brown. Brush with sesame oil and remove the wire to finish.
**6. Smoked Rabbit**
6.1 **Material Selection**
Choose healthy rabbits weighing 2.5–3 kg. Slaughter, bleed, skin, and remove the internal organs and lower limbs. Tie the hind legs with non-toxic string 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. Boil in water with soy sauce, tofu, pasta sauce, salt, and garlic. This broth enhances flavor and color, and can be reused up to 5 times.
6.3 **Boiling**
Cook the rabbit in the seasoned broth, simmer for 3–4 hours until tender. Remove and place on a steamer. Keep the broth for future use, known as “old soup,†which is crucial for quality.
6.4 **Smoking**
Clean the iron pot, add cedar wood or sawdust and a little sugar. Place the rabbit on an iron tray, cover the pot, and smoke for 3–5 minutes. When the cedar scent is noticeable, remove and serve.
**7. Rabbit Floss**
7.1 **Raw Material Preparation**
Cut rabbit bones, fat, and tendons into small pieces, then slice along the muscle fibers into 0.33 cm strips.
7.2 **Ingredient Ratio**
For 100 kg of raw material, use 8 kg soy sauce, 6 kg sugar and rice wine, 150 g ginger, and 35 g MSG.
7.3 **Cooking Process**
First, add pine meat to the pot, then the rabbit meat. Cover with water, boil for 1 hour, then simmer for 2 hours. Remove the scum, separate the muscle fibers, add the ingredients, and continue cooking. Cook until the soup reduces, then stir constantly to prevent burning and form a semi-finished product.
7.4 **Frying and Packaging**
The semi-finished product should have about 40% moisture and weigh 50% of the original fresh meat. Fry again in a machine or pot, adjusting the heat based on moisture content to avoid burning. After 2.5–3 hours, squeeze out excess water. Rub the meat in a rubbing machine or manually with sterilized rags. Remove any broken bones and package.
7.5 **Final Packaging**
The finished product is golden, fluffy, and fragrant but highly absorbent. Store in moisture-proof paper or plastic bags for short-term storage, or in sterilized glass bottles for long-term preservation.
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