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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 using traditional methods, ensuring thorough removal of blood, skin, and internal organs, including the lower parts of the limbs. After washing thoroughly with water, apply non-toxic agents for cleaning. Secure the two hind legs in an arched position using string or cords, preparing the rabbit for further processing.
(2) Seasoning Ingredients: Select a variety of aromatic spices such as ginger, cinnamon, Amomum villosum, prickly ash, nutmeg, fennel, white peony root, hawthorn, and others. Place these ingredients into a gauze bag. When boiling the rabbit, insert the seasoning bag into the pot along with soy sauce, fermented tofu, pasta sauce, salt, garlic, and other flavor enhancers. This rich broth not only enhances taste but also offers health benefits such as anti-inflammatory properties, aiding digestion, warming the stomach, and promoting intestinal health. The resulting soup is flavorful, refreshing, and visually appealing. The cooked rabbit turns brown and can be reused up to 4-5 times within a short period. After that, it should be replaced or categorized based on quality.
(3) Cooking Process: Add the seasoned broth to the rabbit meat and bring it to a boil over high heat. Then reduce the heat and let it simmer slowly for 3 to 4 hours. It is recommended to roast the rabbit slightly before cooking to preserve its texture. Once done, place the rabbit in a special steamer drawer. In modern settings, the meat is often smoked. The remaining broth is stored in jars, cooled, and the surface oil is removed. This broth can be used repeatedly, and over time, it becomes known as "old soup," which is crucial for achieving the best flavor in rabbit dishes.
(4) Smoking Technique: Clean the wok and add a small amount of cedar wood chips or crumbs at the bottom, along with some white sugar. Place the prepared rabbits on the drawer and put it inside the pan. Cover the pan and cook over low heat for 3 to 5 minutes. When the aroma of cedar becomes noticeable, remove the pan from the heat. The smoked rabbit is now ready to be served.
(5) Quality Characteristics: A high-quality smoked rabbit should have no artificial dyes, displaying a shiny, brown appearance. The surface is clean, free from debris, and the meat remains firm and elastic. The texture is tender yet not dry, with a balanced saltiness and a rich, savory flavor. The fat content is minimal and does not feel greasy. It remains fresh even when consumed cold and does not cause digestive discomfort. The meat is so appealing that it attracts no flies or insects. At normal room temperature, it can be stored for 5 to 7 days without spoilage.