Seasoning: Kaempferol powder 10g, cumin powder, pepper powder and Chili powder 5g each, fish sauce 3g, fennel, refined salt, chicken essence 5g each, pepper and sugar 5g each.

Knife worker: Slaughter the rabbit, peel it, gut it, remove the three glands, clean it, pat the rabbit with the back of the knife and soak it in water 1.

At that time, wash the blood, take out the drained water, put it into a basin, add Kaempferol powder, coriander powder, celery powder, fish sauce, fennel, refined salt, monosodium glutamate, chicken essence, pepper and sugar, mix well and marinate for about 24 hours. Practice: Preheat the oven to 180℃, put in the young rabbit and bake for 25 minutes, then heat it to 220℃ and bake for 15 minutes, take it out and chop it up, put it in a plate according to the original shape of the rabbit, and serve with pepper powder, cumin powder and Chili powder.

Features: the rabbit meat is crisp and delicious, and the barbecue flavor is rich. Tear open the rabbit meat, and a delicious hot air comes to the nose. Try it, but there is no rabbit meat.

The smell is fishy, and the skin is crisp, and the meat is tender to the extreme. After a long period of marinating, even the rabbit bones are soft and rotten.

Raw materials: 20 slaughtered skinless rabbits (each weighing about 1 .250g), old hens 1 (weighing about1.500g) and old ducks1(weighing about1.500g). Seasoning: 2 bottles of rose wine (50g each), 2 bottles of Guangdong rice wine (50g each), Shaodao wine 1 bottle (60 degrees, weighing 50g), Lee Kum Kee bamboo sauce 1 bottle (220g each) and Lee Kum Kee Hai.

Fresh sauce 1 bottle (397g per bottle), Haitian brand soy sauce 600g, sugar 500g, crystal sugar 400g, monosodium glutamate 300g, salt 500g, chicken essence powder 200g, lard 1500g, fragrant leaves 10g, fennel/kloc. 6 Amomum tsao-ko, 4 Momordica grosvenori, long pepper 10g, citronella 15g, 2kg salad oil, coriander 15g, 30g yam and 30g cumin noodles.