Ingredients: Generally 10 kilograms, with 800 grams of sugar, 600 grams of soy sauce, ginger, onion, allspice 250 grams, 200 grams of salt, 100 grams of rice wine. Practices: (1) choice of materials. It is best to use the rabbit's fore and hind legs. Strip the bones and tendons, wash and drain them, and then cut them into large pieces of 200-300 grams. (2) Precooked. Rabbit broth, add water, no meat, boiled and dipped in blood on the broth, and then boiled for 20 minutes to make the meat hard, and then remove and cut into the required block, sheet, strip , Ding like and so on. (3) cooking material. Take some of the original soup, add the ingredients, and boil it. Put the meat in the pot and change it to a slow fire. Use a spatula to gently fry until the soup is dry. (4) baking. Put the meat or meat on the barbed wire, and let it be baked at a temperature of 50-55°C, and always turn it to prevent scorching. After about 8 hours, the inside of the hand feels hard and dry, and the smell can be smelled. Qian'an City Agricultural Information Center
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