[Practice] Warm water rinse: Just soak the fresh rabbit head in cold water, wash away the greasy and dirty things on it, put it in a pot, add enough cold water and burn it with strong fire. When the cold water in the pot reaches 30-40 degrees Celsius, rinse the rabbit heads and then take them out for later use.
2. Slow stew: Add water to the pot. When the cold water is heated to 30-40 degrees Celsius with strong fire, put the cleaned rabbit head into the pot and add a proper amount of cooking wine, salt and pepper. Simmer for about two hours, then take out the rabbit's head and drop water on the body surface.
3. Add hot sauce: put a small amount of peanut oil in the pot. When the peanut oil is heated to 78%, add some dried peppers, stir-fry and add some bean paste.
4. Stew over high fire: After adding bean paste and stir-frying, put the rabbit head stewed over slow fire into the pot, and then add the prepared bone soup, onion ginger and a little salt. Stew on high fire for 15 minutes, then mash garlic cloves and sprinkle them into the pot, stir fry, and then take them out of the pot.
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【 Ingredients 】 Fresh rabbit head, 8 green onions, 300g of ginger slices, 200g of refined salt, 50g of cooking wine150g, 50g of fresh soup, and appropriate amount of auxiliary materials.
[Accessories] 5 grams of spiced powder, 20 grams of cinnamon, 2 grams of clove 10, Amomum villosum, 20 grams of nutmeg, 5 grams of tsaoko, 20 grams of fennel, 5 grams of fragrant leaves, 3 grams of licorice, 5 grams of angelica dahurica, 2 grams of grass cutting, 3 grams of pepper, 30 grams of crystal sugar 10, and sugar-colored chicken essence.
【 Practice 】 Wash the rabbit head first, then code it with spices (3-5 hours in summer and 8- 12 hours in winter), and turn it up and down three or four times in the middle. Then boil it with clear water, remove it, rinse it with clear water and drain it to remove the fishy smell.
2. Then put the rabbit head into the pot with more than ten kinds of spices such as cinnamon, fennel, dried pepper, ginger, onion, pepper and rock sugar. Boil with low fire, soak for a few hours, take out, drain the salt water and let cool. This way, the rabbit head is particularly tasty, but the meat is still tender.
3. Put the pot on medium fire, heat it, add red oil, heat it to 30% to 40% oil temperature, add rabbit head, stir-fry until the rabbit head spits out oil, add dried pepper and pepper, stir-fry until fragrant, add monosodium glutamate, and take out the pot. Buge spicy rabbit head is made. If you cook spicy food, you need to add spicy seasoning, mix well and let it stand, so that the spicy food can seep in. Learn the authentic way and go to Chengdu to eat well.
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Head cuisine and its effects: pickled sauce diet, spleen invigorating and appetizing diet, malnutrition diet and brain strengthening diet.
Taste: Salty and salty technology: sauce rabbit meat making material: main ingredient: rabbit head 2000g.
Seasoning: salt 150g, sugar 10g, sugar color 10g, sesame oil 30g, onion 5g, ginger 5g, garlic (white skin) 5g, pepper 3g, star anise 3g, cinnamon 3g, clove 3g, licorice 3g and soy sauce 300g. Teach you how to make rabbit head with sauce and how to make rabbit meat with sauce 1. Wash the rabbit head, soak it in cold water for 4 hours, then take it out with boiling water 10 minute and wash it. Put 2 kg of soup in the pot, add rabbit meat, bring to a boil over high fire, and add refined salt, soy sauce, white sugar and meat buns (onion, fresh ginger, garlic, pepper, aniseed, cinnamon, clove and licorice).
2. Cook with slow fire, add sugar color for about 3 hours, cook for a while, remove the meat, drain the miso soup, and plate it; Let it dry a little and rub sesame oil on the meat noodles while it is hot.
Tips for making braised rabbit head: prepare 2000 grams of soup (boiled chicken and duck meat soup)
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The method of spiced spicy rabbit head
Boil a pot of hot water, pour a proper amount of cooking wine after the water is boiled, drain the fresh rabbit head to remove fishy smell (about five or six minutes), and then wash it with hot water for later use (the purpose of cleaning is to make the blood residue clean and keep the rabbit head delicious).
Marinated rabbit head, one bag of brine (just add more water as instructed, add some soy sauce if the color is not enough, and it is best to add star anise, cinnamon, fragrant fruit, dried pepper and green pepper to the brine). It will be more fragrant if there is old marinade at home, and it will be marinated for about 40 minutes. After marinating, don't boil the pot, wait for ten minutes before taking out the marinade.
After the rabbit's head is pickled, it is necessary to remove the excess meat from the lymph and ears.
Add sesame oil, chopped peanuts, sesame seeds, monosodium glutamate, pepper powder, a small amount of salt (or not) and Chili oil (Chili oil is no longer added to the five spices) and serve. It's delicious.