Rabbit head is one of the famous snacks of Han nationality in Chengdu, Sichuan. Delicious. Delicious. As a sister paper in Chengdu, I certainly can't put it down, but in order to eat more fresh and delicious rabbit heads, sister paper still likes to make it by myself. Here's how to do it:)

Materials?

10 fresh rabbit head (quantity depends on individual)

Pot-stewed yibao

Proper amount of white sesame oil

Proper amount of cooked peanuts

Proper amount of cooked sesame seeds

Proper amount of freshly ground pepper

Appropriate amount of Chili oil is cooked (according to personal taste)

monosodium glutamate

Appropriate amount of salt (it is best to add less, because the brine has a taste)

Proper amount of cooking wine

The practice 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).

Please click to enter a picture description.

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.

Please click to enter a picture description.

After the rabbit's head is pickled, it is necessary to remove the excess meat from the lymph and ears.

Please click to enter a picture description.

Add sesame oil, chopped peanuts, sesame seeds, monosodium glutamate, pepper powder, a small amount of salt (or not) and Chili oil (five spices without Chili oil) to serve. It's delicious.

Please click to enter a picture description.