五香兔肉 

    一提起開封的五香兔肉，許多外地人都會(huì)贊不絕口。五香兔肉，工藝獨(dú)特，鹵制精良。一般選用 1.5公斤以上的野兔制作。先將野兔開膛，剝以去內(nèi)臟，風(fēng)干七天以后，入冷水浸泡，然后剁成塊，用開水氽后洗凈，分層次擺入鍋內(nèi)。擺放時(shí)在中間留一圓洞，再把花椒、大茴、小茴、砂仁、蘋果、豆蔻、丁香、冰糖、面醬、白糖等輔料按比例配好，放入圓洞中兌入老湯，用武火燒煮一小時(shí)后，再用文火煮一小時(shí)，涼后撈出即成。成品香味撲鼻，無草腥味，咸香發(fā)脆留味綿長。


 

Kaifeng Spiced Rabbit

    Many people give high praise to the Kaifeng spiced rabbit. Kaifeng spiced rabbit has a unique making skill and high-quality materials. Generally, it chooses hares of over 1.5 kilo. Get out of their internal organs, dry them in the shadow, steep them in cold water, cut them into lumps, wash them in hot water and then lay the lumps in the pan layeredly with a hole in the middle; put pepper, fennel, fructus amomi, apple, cardamun, clove, rock candy, sauce and sugar into the hole in accordance with the proportion. Heat the mixture with big fire for one hour and then with soft fire for one hour the same. When they are ripe and cool, the spiced rabbits have finished. The finished products are all fragrant, crisp, and have a lasting smell.