Prepare first. Ingredients: peeled rabbit 1500g, Korean Chili powder (available in the seasoning market, brighter and more fragrant than ordinary Chili powder, which can also be replaced by ordinary Chili powder) 20g, cumin granules, salt, monosodium glutamate, oyster sauce, green pepper, celery, carrot, coriander, dried green pepper and fragrant leaves 5g each, and small pepper.
A method for roast rabbit meat with charcoal fire comprises that follow steps:
The preliminary treatment is: after the rabbit is cleaned, the internal organs and blood stains are removed and washed with clear water for 2 hours.
Pickling: Chop green pepper, celery, carrot and coriander. Add salt, monosodium glutamate, cumin granules, Chili powder, rosemary, green pepper, celery, coriander and carrot to the cleaned rabbit, add oyster sauce and white wine to marinate for 8 hours, then take out the rabbit and remove the marinade on it.
Stir-fry spices: when the pot is hot, add salad oil, add green pepper, dried pepper, fragrant leaves and fennel and stir-fry until fragrant.
The last step is baking: put the marinated materials and the fried spices together in the rabbit's stomach (the oil for frying spices is reserved for later use), seal the mouth with thin iron wire, hang upside down in the oven (as shown in the figure below, the oven temperature is kept at about 120 degrees to prevent the spices from leaking from the rabbit's stomach), bake for about 1 hour, take out and brush a little oil for frying spices.
The above is the specific practice and steps of roasting rabbit meat with charcoal fire. Of course, there are also many places to pay attention to. For example, roast rabbit meat, the rabbit should be hung upside down in the oven to prevent the seasoning from falling out. You can also bake in the oven: adjust the temperature to about 180 degrees and bake for 40 minutes (you need to put a little vegetable water in the baking tray and brush a little oil on the rabbit to avoid drying).