Before Ye Fei made the silk rabbit, he introduced the rabbit to the audience in great detail, because this ingredient was also the first time he made it, so he had to explain it clearly.

After the rabbit meat was explained, Ye Fei raised the gray rabbit in his hand again and said, " The types of rabbits can be divided into forty or fifty kinds, most of them can be eaten, and a small part is used for ornamentation, becoming pet rabbits, we have to use edible rabbits to make food, edible rabbits are divided into two kinds, one is artificially raised, that is, the so-called rabbits, rabbit meat is also called vegetable rabbit meat, and there is a kind of hare, of course, artificially bred rabbits will inevitably be fed with some hormones and other feeds, although such rabbits grow fast, but the meat quality is not as fragrant as hares, and the meat quality of hares is good, but there is also a shortcoming, that is, the meat production is not as much as rabbits, if you want to find a rabbit with more meat and is wild, a very good place in Australia, Australia is sparsely populatedThere are many wild species that survive, and the rabbit is one of them, which can be said to be a very large species, and it is said that it has caused a lot of trouble to Australia. ”

"The rabbit in my hand comes from a place called Bala Mountain in Australia, this place can be said to be the world of rabbits, because there are rabbits that grow the most favorite high-vitamin greens, in addition, there is also a unique plant grown here, called rabbit vanilla, listen to the name everyone can understand, this grass is named because of rabbits, it is born to exude a kind of rabbit fascination with the aroma, can lure the hare to eat, so as to bring its seeds to a wider area, and this food is eaten by rabbits, will form a charming aroma in the rabbit's body, this aroma will slowly penetrate into the rabbit meat, thus making the rabbit of this place an extremely tasty food. ”

"It is said that in Australia, people can hate all the hares, but only for the hares of Bala Mountain is super loved, because their meat is really delicious, even in Australia, Bala Mountain hare meat is also sold at a sky-high price, it is no exaggeration to say that this rabbit meat is a luxury, whether it is for the Australian natives or people in other parts of the world, to be able to eat a Bala Mountain hare, is simply a great enjoyment of life. ”

As he spoke, Ye Fei stretched the rabbit in his hand forward and said, "Audience friends, the ingredients we use today are the Bala Mountain hare, that is, the one in my hand, I believe you have also discovered that this rabbit is not the same as the usual rabbit, its coat color is very bright and soft, and his head is very small and his body is very large, this is the characteristic of the Bala Mountain hare." ”

At this time, everyone in the live broadcast room was simply stupid, they knew that Ye Fei never used ordinary ingredients to make food, but they didn't expect that Ye Fei would get the Australian Bala Mountain hare.

", although I have repeatedly told myself to be calm after seeing Ye Shen's ingredients, but now that I understand this kind of rabbit, Lao Tzu still can't calm down. ”

"Ye Shen is really hard, the Australian Bala Mountain hare, although I have not seen this kind of rabbit, but I have heard others say that this kind of rabbit is indeed just like what Ye Shen said, it is simply the best among rabbits, the meat is delicious, and the fur is much more expensive than ordinary rabbits. ”

"Ma Dan, I didn't expect the monk's luck to be so good, and he was able to eat the Australian Bala Mountain hare from Ye Shen, envy. ”

"Suddenly I didn't feel as good as a monk, and I was also drunk. ”

Everyone has long admired Ye Fei's live broadcast habits, and every time he makes a shot, he is the best ingredient that people can't calm down.

Everyone in the live broadcast room was excited, but Ye Fei began to deal with the rabbit.

The slaughtering method of rabbits is different from that of chickens, ducks and geese, especially the rabbits that make silk rabbits, and the slaughtering method is even more special, because the silk rabbits must be ensured at the beginning to ensure the integrity of the rabbits, so they should try not to hurt the meat quality when processing.

Ye Fei took a stick the thickness of a rolling pin according to the system experience in his mind, and aimed at the arteries behind the rabbit's ears, the blood vessels were vigorously impacted, and the blood immediately stopped supplying to the head, directly causing the rabbit to collapse on the platform, and he died in an instant (in reality, it takes several times to kill a rabbit, we can't write so cruel, I can't bear it, let's knock it).

Ye Fei used to make silk rabbits, that is, to remove the rabbit skin.

This process is a bit cruel, but Ye Fei knows that as a chef, some ingredients are not cruel and they don't have to be cleaned up.

I saw that he started from the two hind legs of the rabbit, broke the rabbit skin, cut off the tail, and then cut the skin at the position of the rabbit's buttocks, and pulled it towards the rabbit's head, and a complete rabbit skin was peeled off.

The rabbit skin was removed, and then Ye Fei quickly took out the rabbit's internal organs.

After taking it out, Ye Fei wrapped it in a piece of oiled paper and threw it in the trash.

Take the cleaned rabbit to the bottom of the faucet, open the faucet to rinse, rinse inside and outside several times when washing, and try to rinse all the blood and water.

After the rabbit was cleaned, Ye Fei first put it in a porcelain plate, and then began to prepare the accessories.

If the accessories are fully prepared, then the pickled silk rabbit will taste more attractive, so Ye Fei prepared a lot of accessories.

Onions, ginger and garlic must be there, and then refined salt, tempeh, pepper, soy sauce, etc., there are more than ten kinds.

After taking all these things out of the storage compartment and putting them on the table, Ye Fei only took a jar from the side at this time.

The whole jar is as white as jade, the belly is round and large, the mouth is very small, and there is a base under the jar with a lid on it.

Ye Fei rinsed the jar under the faucet and set it aside for later use.

That's when it comes to dealing with rabbits.

Open the refined salt, put it in a big bowl, and then grab a handful of salt and rub it back and forth on the rabbit's body, rubbing it for three or four minutes, until the rabbit's whole body is rubbed again, Ye Fei pepper and ginger are mashed, and rubbed on the rabbit's body again.

At this time, looking at the rabbit's body, the oil rubbed by Ye Fei was swaying and shining, and this was okay to start.

Place the prepared rabbit in the jar and cover the jar directly.

The first pickling, this is also a very important step, and the first time to marinate this time must be mastered, the time is too long, the salt will soak into the rabbit meat, it will taste salty, if it does not penetrate enough, it tastes tasteless.

Therefore, when marinating for the first time, you must ensure that the salt flavor can enter one-third of the rabbit meat.

If it is marinated under normal circumstances, to achieve this level, it is necessary to marinate for at least a day and a half or so.

But the jar that Ye Fei uses is the black technology provided by the system, and this girl can come out after about ten minutes of putting it in.

Taking advantage of this time, Ye Fei began to carry out other steps, he took out two matsutake mushrooms, two shiitake mushrooms from the storage compartment, and took another Wanlvhu bamboo shoot, then cut it and put it in a pot, put the pot on a stove and boil it.

After doing this, Ye Fei began to use mish, tempeh, cooking oil and chili powder, etc., and began to make the sauce.

After the sauce was prepared, Ye Fei opened the lid of the jar and took out the pickled rabbit from inside.

At this time, the rabbit has been marinated and a little red, especially the lean meat of the rabbit, which is even more red and attractive.

Ye Fei took a sharp knife from the tool rack, and then made more than a dozen deep cuts on the rabbit's body, and after these cuts were cut, the muscles turned out.

At this time, Ye Fei evenly spread the prepared sauce on the rabbit, especially the inside of the mouth, and tried his best to let the sauce go deeper.

After the sauce was smeared, Ye Fei took a thin cotton rope of about three meters from the side, and then began to slowly wrap it around the rabbit's two hind legs to the head, wrapping all the cuts and sealing the sauce inside.

Finally, after wrapping the whole rabbit, it became a long cylindrical shape, Ye Fei put the rabbit in the jar again, and then poured the unused sauce on the rabbit, covered the lid and continued to marinate, this is called re-pickling, also called secondary pickling.

This time, under normal circumstances, would have been longer than the first time, about two days.

But Ye Fei's jar can be used for about fifteen minutes.

When the time came, Ye Fei smiled at Master Huineng and Tao Tao and Brother Bao Diamond, and said, "Everyone, the preliminary method of winding the silk rabbit is completed, and now take out the rabbit, it is a beautiful ingredient!"