Quick frozen rabbit head 5000

Dried Chili 400

Zanthoxylum bungeanum 50

Ginger 100

Onion knot 120

Octagonal 20

The practice of spiced rabbit head?

Second, the production method: 1. Preliminary processing of rabbit head. Thaw the rabbit head, rinse it, add 50 grams of ginger, 50 grams of scallion and 0/00 grams of refined salt/kloc, and mix well with cooking wine and nitrate. Pickling 12 hours later, taking out, washing with clear water, and then taking out in a boiling water pot.

2. Make spicy gravy ① Cut dried peppers; Star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, fennel and fragrant leaves. Soak in clear water and drain; Add 1 200 g clean water to the pot and cook, then drain the residue and leave the juice for later use.

(2) Wash the pot with fire, add the refined oil to heat it to 30%, add the dried Chili festival, spices, the remaining ginger slices and onion knots, stir-fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and then cook for 2 hours with low fire until the spicy taste and fragrance overflow, thus obtaining the spicy marinade.

3. Marinating: Put the preliminarily processed rabbit head into boiling spicy marinade, marinate with low fire for 1 hour, and then turn off the fire; Soak the rabbit head in spicy marinade for 30 minutes, then take it out, let it cool, and cut it into pieces to eat.

Third, the key to making 1. The rabbit head must be frozen and peeled, and it is not advisable to choose a rabbit head with skin. This is because the rabbit head with skin is not easy to taste and the food is not beautiful (hair is difficult to remove); Be sure to marinate the boiled water before marinating, otherwise it will taste very heavy. In addition, when pickled, the pickled rabbit head will be light red and have a better flavor; However, excessive nitrate should not be added to avoid being harmful to people.