Lingshi Rabbit Meat [Shanxi Lingshi Specialty]

What is Lingshi rabbit meat? Authentic Shanxi Lingshi specialty: Lingshi rabbit meat

Content summary:Do you want to know what Lingshi rabbit meat is? This article is a detailed introduction to the Shanxi Lingshi specialty - Lingshi rabbit meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lingshi rabbit meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Lingshi rabbit meat and its nutritional value? What are the product characteristics of Lingshi rabbit meat? How did the history of Lingshi rabbit meat come about? The production method of Lingshi rabbit meat, etc

Basic introduction of Lingshi rabbit meat

Rabbit meat contains up to 70% protein, which is higher than general meat, but its fat and cholesterol content is lower than all meat, so it is called the "vegetable of meat". The taste is better from late autumn to late winter every year, making it an ideal meat for obese individuals and cardiovascular patients

1. Rabbit meat is rich in lecithin, which is essential for the development of the brain and other organs, and has the effect of promoting brain health and intelligence

2. Regular consumption can protect the blood vessel wall, prevent thrombosis, be beneficial to patients with hypertension, coronary heart disease and diabetes, and strengthen the physique and muscle. It can also protect skin cell activity and maintain skin elasticity

3. Rabbit meat contains less fat and cholesterol than all other meats, and the fat is mostly unsaturated fatty acids. Eating rabbit meat regularly can strengthen the body, but it will not cause weight gain, making it an ideal meat for obese patients. Women who eat it can keep their bodies slim. Therefore, foreign women refer to rabbit meat as "beauty meat"; Regular consumption of free meat has the effect of dispelling diseases and strengthening the body. Therefore, some people refer to rabbit meat as "health meat"<4. Rabbit meat contains a variety of vitamins and 8 essential amino acids for the human body, including lysine and tryptophan, which are most easily lacking in the human body. Therefore, eating rabbit meat regularly can prevent the deposition of harmful substances, promote the healthy growth of children, and help the elderly live longer

Its high protein, high lysine, high phospholipid, high digestibility, low fat, and low cholesterol characteristics, combined with nourishing effects, make it an ideal food for entertaining guests and giving gifts to friends and family

Method of making Lingshi rabbit meat

Processing of smoked rabbit with five spices

⑴ Selection of raw and auxiliary materials. Main ingredient: Rabbit carcass (with 5kg as the ingredient unit). Accessories: 150 grams each of scallion and ginger. Seasoning: 250 grams of refined salt, 25 grams each of Sichuan pepper, soybean paste, sand kernels, cinnamon, ginger, and cloves, 100 grams of cooking wine, and 100 grams of brown sugar<⑵ Method: First, rinse the peeled rabbit carcass in clean water for 2-3 hours to extract blood. Remove and control the surface moisture before putting it into the pot. Put the prepared raw and auxiliary materials in a pot, add an appropriate amount of water, and the amount of water should be just enough to soak 5 kilograms of rabbit carcass. If the amount of rabbit meat used is large, it can be added according to the above ingredient ratios. After the soup is ready, put the pot on the fire and stir while heating. When the soup boils, add the rabbit ketone body and cook for half an hour to an hour. Check if it is cooked. If it is already cooked, stop cooking. If it is not very cooked, simmer over low heat for a while. After the rabbit body is fully cooked, remove it and dry the soup on the rabbit body with a clean cloth

If it is a unit that produces smoked rabbits or frequently produces smoked rabbits, the old soup that has been boiled should not be discarded. The older the soup, the better. If it is not cooked every day, the soup can be boiled every day for preservation. When using the old soup, continue to add some ingredients and seasonings, but not the full amount, and master it appropriately based on experience

⑶ After cooking, dry the rabbit and place it on the smoking grate. Put some sawdust from dry broad-leaved trees or fragrant wood sawdust in the pot. Then add a little brown sugar, mix well with sawdust, spread it out at the bottom of the pot, sit the smoking grate on the prepared pot, cover the pot, and start smoking over high heat. When white smoke comes from the edge of the pot lid, hold the pot down and let it sit for a while, then heat it up and smoke it. Repeat this process twice in a row for about half an hour