How to Make Shredded Roast Rabbit【professional】
1.
Marinating: Put the salt and spices into the water and boil it, stop the fire when the flavor of the ingredients is released, and cool it to become the marinade. When preparing the brine for the first time, the amount of salt and spices should be increased appropriately. The older the brine, the better the taste. Put the meat in the cooled brine and marinate for about 30 hours. After the meat is marinated, it can be taken out and drained. Pay attention to turning several times during marinating to facilitate even marinating.
2.
Plastic surgery: The two front legs and the two hind legs of the rabbit are tied together with stainless steel wire, and then the mandible is lifted with a hook. After the body surface is dried, the caramel water is evenly applied to the surface of the meat and dried.
3.
Baking: Baking in a far-infrared oven. First raise the furnace temperature to 100°C, then hang the shaped carcass on the hoisting ring in the furnace, and when the furnace temperature is raised to 180°C, keep it at a constant temperature for about 30 minutes. Then increase the temperature to 240°C and wait until the surface is baked golden red, which takes about 10 minutes. After the oven is hot, brush a layer of sesame oil on the surface, remove the stainless steel wire, and the meat is ready to eat. Learn the authentic Chengdu shredded rabbit technique, search for Chengdu Shangshanjia shredded rabbit.
Tips:
Choose fat, tender and sturdy meat rabbits, which are healthy, disease-free, muscular, about 3.5 kg in weight, and no more than 4 months old.
