What is the best way to kill rabbits? Detailed instructions for reference

Many people like to eat rabbit meat, but it is not easy to cook it. For example, how do you kill the rabbit in the first step? This has stumped many people, and there are various cooking methods and flavors. Let’s take a look.

1. How to kill rabbits?

1. Killing method: Hold the rabbit's two hind legs with your left hand, make the rabbit hang upside down, then use your right palm to hit the back of its head fiercely to death, and use a wooden stick to hit the back of the head to kill the rabbit;

2. Gas killing method: use a syringe to inject 1 ml to 2 ml of air into the rabbit's ear vein to kill the rabbit;

3. The massive bleeding method is to step on the rabbit's two hind legs with your right foot to make the rabbit lie on its side. Hold the rabbit's two ears tightly with your left hand and raise them slightly. Use your right hand to hold a knife to cut the carotid artery, jugular vein and trachea, and the rabbit will bleed to death.

2. Rabbit’s approach

1. Rice pepper rabbit meat

250 grams of marinated rabbit cubes, 200 grams of green pepper balls, 200 grams of red pepper balls, 20 grams each of ginger, garlic, and pickled ginger, 50 grams of ginkgo nuts, pepper powder, spicy girl sauce, green peppercorns, oyster sauce, first-class fresh soy sauce, spicy fresh sauce, chicken essence, MSG, sugar, pepper, Sichuan pepper oil, and vegetable oil in appropriate amounts.

Heat oil in a pan, fry the marinated rabbit cubes and remove from the oil; blanch the ginkgo nuts and set aside.

Leave some oil in the pan, sauté ginger, garlic, green and red millet pepper balls, green peppercorns, and pickled ginger until fragrant. Add the diced rabbit and stir-fry evenly. Then add ginkgo, spicy girl sauce, oyster sauce, first-class fresh soy sauce, spicy fresh sauce, chicken essence, MSG, sugar, and pepper powder to season. Stir-fry evenly, then pour in pepper oil, remove from the pan and serve on a plate. Sprinkle with a little pepper powder.

2. Braised Rabbit

Chop the skinned rabbit into small dices, rinse off the blood and drain, then add salt, tenderizer, ginger and scallion water, egg white and cornstarch to season and coat, then put into a warm oil pan together with the chopped green bamboo shoots into small pieces and cook until cooked, then remove from the pan and drain the oil. Leave some oil in the pan, add garlic cloves, diced ginger and green peppercorns and stir-fry briefly. Then add bean paste, chopped pickled pepper, chopped millet pepper and diced millet pepper and stir-fry until fragrant. Add beer, add the cooked green bamboo shoots and diced rabbit, add pepper powder, sugar, chicken essence and MSG and simmer for a while. Then thicken with water bean starch and serve.

3. Dry pot beer rabbit

Clean the fresh rabbit, put it in a pot and marinate it with salt, pepper and ginger slices, then take it out and hang it up to air dry. When serving, first steam the dried rabbit in a steamer for 10 minutes, take it out and tear it into thick strips, blanch it in boiling water, and then fry it in a pan. Put spice oil in a clean pot, first add dried chili segments, peppercorns, ginger slices and garlic and stir-fry until fragrant, then add shredded rabbit meat and add salt and MSG. When the aroma comes out, sprinkle in chopped green onion and cooked sesame seeds, stir well, and serve in a dry pot.

Be careful when slaughtering rabbits. For those who don’t know how to do it, it is recommended that you hand it over to the enthusiastic stall owners at the farmers’ market.