Spicy rabbit head is a kind of leisure snack that Sichuanese prefer. Its production method is very particular, from processing to marinating and soaking, every working procedure is strict, especially the selection of seasonings. Soak the rabbit head. Put the rabbit head in a large stainless steel barrel, and add 500 grams of homemade Chili noodles, rabbit head spice bag, pepper oil 100 grams and 50 grams of fine sesame oil. Put 5 kg of homemade spicy oil into the pot, and when it is 70% hot, pour it on the rabbit's head. When the guests order, they should take one copy.
The main raw materials are rabbit head, star anise, cinnamon, Amomum villosum, white button, Rhizoma Kaempferiae, fragrant leaves, fennel, clove, Amomum tsaoko, Bibo, dried tangerine peel, Alpinia officinarum, licorice, hawthorn, two gold bars of dried pepper, pepper, ginger, onion, homemade Chili noodles, pepper oil, superior sesame oil and homemade spicy oil. Bittern proportion: Juancheng watercress 1000, dried pepper 130 (pay attention to the variety), onion 100, ginger, 300, pepper 400 (pay attention to the variety), garlic 60, onion 200, star anise, cinnamon 25, kaempferia/etc.
Family practice of spicy rabbit head: appropriate amount of fresh rabbit head, onion, ginger and garlic, a handful of dried red pepper, a handful of pepper, half a handful of pepper, 2 star anise, 5 fragrant leaves, 2 grass fruits, 3 angelica dahurica and half a handful of fennel. Put the rabbit head in a pot with cold water, boil it, remove the blood and wash it with cold water.