Spicy rabbit head and spicy duck head are both brined first and then fried. Nowadays, spicy rabbit head, spicy rabbit head, five-spice rabbit head, as well as spicy duck head and duck neck, have become quite a classic leisure delicacy in Chengdu today, and food delicacies on the Internet and in the circle of friends. Nutmeg, crabapple 50 grams each, 30 grams of cumin, 10 grams of cloves, grass nuts, comfrey, rows of grass Lingzhao 20 grams each), 400 grams of dried chili peppers, 15 grams of peppercorns, 300 grams of ginger, scallion knots 350 grams of wine 400 grams of salt 500 grams of medium-high heat to boil, change the heat to simmer out of the flavor, put in the cleaned and stained rabbit soak up no blood Sichuan Chengdu spicy rabbit head, because of its neat and tidy appearance, tender meat, pure flavor! The spicy flavor of Chengdu spicy rabbit head is well liked by the delicious mouths all over the country. Today I will share the simple practice of spicy rabbit head.

Spicy rabbit head is a casual snack that Sichuan people like. Its production method is quite elaborate, from processing to brining, soaking, each process requires strict requirements, especially pay attention to the choice of seasonings. Spicy rabbit head is a leisurely snack that Sichuan people like very much. There are many ways to eat rabbit head, generally spicy, five spice two flavors are the most popular, with more bones, less meat, the more you eat, the more fragrant, the more you eat, the more you want to eat the characteristics of the food, is a lot of fun. Marinade code flavor: marinade mix well poured into the rabbit head fully mixed, 5 hours in summer, 10 hours of marinade time in winter. Turn over 3 to 5 times in the middle.

Put a little salt. One is to deodorize, the second is to increase the aroma. Then stir-fry the pot with king chili sesame peppers. Add bean paste. Add spicy material (can be homemade, dry frying with a pot, broken, hot oil poured into the can), salt, five-spice powder, chicken essence MSG. Donggu Yixian. Add the right amount of water to adjust the soup. Ran first rabbit head washed to remove the blood, start a pot of oil, first fried some sugar color to be used, and then oil to the onion and ginger, chili pepper and spices together in the pot on a small fire fried incense, add water did not exceed the rabbit head, put the right amount of salt, soy sauce, a spoon, a little dark soy sauce, sugar color moderate amount of chicken MSG moderate amount of high-fire boil, simmering on a small fire for 40 minutes on the table, the flavor is definitely numb and spicy to eat up a good.