Domestic brine: 20 rabbit heads and 20 Jin of brine.
Illicium verum 15g, Cinnamomum cassia 10g, Amomum tsaoko 10g, Kaempferia kaempferia 15g, clove 5g, fennel 15g, angelica dahurica 30g, Polygonum cuspidatum 20g, nutmeg 10g, dried tangerine peel 20g, licorice 660.
Making brine:
25 kg of water (20 kg after boiling soup), 5 kg of pig leg bone, old hen 1 kg or so. Blanch pork bones and chicken in water, remove blood, then put into water, add ginger100g, pepper10g, pepper10g, and 50g cooking wine, and cook for 4 hours with high fire and low fire. After cooking, take out the chicken and pig bones, and filter the cooked soup with fine gauze to remove all the meat residue. Pour the soup stock into a pot, add140g salt, 80g chicken essence and 60g sugar, put it into a seasoning bag, and cook for 30min, and then get the brine.
Preparation of spicy halogen base material;
Spicy halogen base: (it can be used after frying 1 month. )
About 300g of spiced powder, 50g of dried pepper, fresh green pepper 100g, 2kg of pepper (chopped pepper), 200g of Pixian watercress, 200g of ginger, 200g of onion, parsley with roots 100g, celery with roots 100g, lobster sauce (chopped).
Spiced powder with 30 grams of liquor, pepper with 20 grams of liquor.
Cook vegetable oil first, then pour in chicken oil and lard, heat the oil to 80%, add ginger, onion, coriander and celery, fry until dry, and then take it out.
After the slag is removed, when the oil temperature drops to 40%, remove the watercress, enter Pixian County, and fry the water with low fire.
Stir-fry watercress and Pixian with water, add pepper, and simmer until pepper is dry.
Saute chili, add chili sauce and stir-fry for about 5 minutes, then add chopped lobster sauce and stir-fry for water.
Finally, add spice powder mixed with white wine and pepper, stir well, add rock sugar, and turn off the heat for later use.
The base material of spicy brine is ready. It is best to stew the base material for more than two days before pickling vegetables. When pickling vegetables, in addition to adding regular marinade, stir-fried spicy marinade base and spicy marinade oil will be added according to the number of dishes each time. Shoppers can expand their scale and double their output.
According to personal taste, add fried dried pepper, dried pepper and fresh green pepper to brine. The base material and oil after frying have special fragrance and spicy taste, which avoids the problem that peppers are only spicy but not fragrant because they are directly added. At the same time, the flavor types of spiced stew and spicy stew are completely distinguished, and the tastes are different.
Spicy rabbit head making:
Rinse the rabbit head with cold water 1 hour, and then rinse the blood.
Put the rabbit head with blood in a cold water pot, add 50 grams of white wine and ginger slices, and soak them to remove fishy smell.
After blanching, take the rabbit head out of the pot and wash the surface with cold water for later use.
Boil the brine, add 200 grams of spicy halogen base, 800 grams of spicy halogen oil, chicken essence, rock sugar, sugar color, ginger, pepper and pepper to boil out the fragrance. (Friends who like spicy food can add dried peppers and prickly ash. )
Add rabbit head, bring to a boil with high fire, marinate for about 40 minutes with low fire, and soak after turning off the fire 1 hour.