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How to process smoked rabbits?
(1) **Material Selection and Preparation**: Choose healthy, young rabbits weighing between 2.5 to 3 kilograms. Slaughter them following traditional methods, ensuring thorough blood drainage, skinning, and removal of internal organs, including the lower parts of the body. After washing with clean water, apply non-toxic agents for preservation. Secure the two hind legs in an arched position using string or twine to maintain shape during cooking.
(2) **Seasoning Ingredients**: Select a blend of traditional spices such as ginger, cinnamon, Amomum villosum, prickly ash, nutmeg, star anise, white peony, hawthorn, and others. Place these ingredients into a gauze bag for easy removal after cooking. When boiling the rabbit, add the seasoning bag along with soy sauce, fermented tofu, pasta sauce, salt, and garlic. This rich broth not only enhances flavor but also provides health benefits like reducing phlegm, warming the stomach, promoting digestion, and improving appetite. The resulting dish is known as "smoked rabbit," which can be reused up to 4-5 times before needing replacement. It can also be categorized based on quality as needed.
(3) **Cooking Process**: Add the seasoned broth to the rabbit meat and bring it to a boil over high heat, then reduce to a simmer for 3–4 hours. For better texture, it's recommended to first roast the rabbit meat slightly before boiling. Once cooked, place the rabbit on a special steaming tray. Modern techniques may involve smoking the meat using steam. The leftover broth should be stored in jars, cooled, and the surface fat skimmed off. This broth can be reused multiple times, and over time, it becomes more flavorful, known as "old soup." The quality of this broth is essential in achieving the perfect taste of smoked rabbit.
(4) **Smoking Method**: Clean the wok thoroughly and add a small amount of cedar wood chips or sawdust to the bottom, along with a pinch of white sugar. Place the prepared rabbit pieces on the tray and put them into the wok. Cover the pan and heat for 3–5 minutes until the scent of cedar fills the air. At this point, remove the pan from the heat, and the smoked rabbit is ready to serve.
(5) **Quality Characteristics**: High-quality smoked rabbit should have no artificial dyes, appearing brown and glossy with a clean, debris-free surface. The meat should be firm, elastic, and fresh, with a dry yet tender texture. It should be salty but not greasy, and remain solid even when cold. It should not cause a feeling of fullness when eaten in large quantities and should have a rich, savory aroma that attracts no insects. Under normal room temperature, it can last 5–7 days without spoilage, making it a durable and delicious preserved food.