According to the usual classification, it can be roughly divided into four types:
The first kind, spiced halogen;
The second type, spicy halogen;
Third, Zigong's cold food practice;
Fourth, the practice of hot pot hot brine;
The first two kinds are pickled directly with clean rabbit heads, and the last two kinds are added with essence on the basis of spiced brine, which is more spicy and delicious.
Spicy rabbit head
Today, I will teach you how to make spicy rabbit heads with Zigong cold salad.
The first step is to prepare spiced brine.
According to 1 jin of clean water, add 1 jin of pig bone, 1 jin of pig skin, 1 jin of chicken and1jin of duck, blanch all the raw materials, add appropriate amount of onion, ginger and cooking wine, and stew for more than 4-6 hours to get soup.
Take 20 kg of cooked broth, add half a catty of chicken oil, half a catty of lard, salad oil 1 kg, 300 g of salt, monosodium glutamate and chicken essence, 300-500 g of sugar color (based on dry sugar content) and a pair of spices, simmer for 1 hour, and let stand for one day to get the marinated soup.
After the spice package is attached.
Meat skin, pig bones
Chicken and duck
The second step is to pickle the rabbit head.
The rabbit head is very dirty, so it must be cleaned up.
First cut off the rabbit's ears, eyelids, cheeks, esophagus and other residues with scissors. The rabbit's mouth is very dirty and must be cleaned repeatedly with a toothbrush. Finally, rinse with clear water for 2 hours to remove blood.
Wash the rabbit head and blanch it to remove the fishy smell.
Finally, put it in spiced brine, simmer for 35~40 minutes, then turn off the fire and soak it for 1 hour to make the rabbit head fully tasty.
After the rabbit head is marinated, take it out to cool, and then start frying.
Cleaning rabbit head
Step 3: Refine spicy oil and stir-fry rabbit head.
5 kg of cooked rapeseed oil, when the oil temperature is 60%, add 200 g of old ginger slices, 200 g of onion segments and 0/00 g of onion/kloc, fry until brown, and take out.
When the oil temperature is 160, add 1 kg bazan pepper and150g bean paste (optional), stir-fry until the oil turns red and bright, and the pepper smells fragrant. Add 50g of cooked sesame, 30g of sugar, 30g of green pepper, 5g of star anise, 5g of cinnamon and 30g of green pepper.
This method is an authentic rabbit head cold salad, which can be used in business.
Eating rabbit's head is cold
20kg saline formula:
Fennel 15g, star anise 10g, cinnamon 10g, tsaoko 10g, nutmeg 10g, tsaoko 10g, Amomum villosum 6g, rhizoma kaempferiae 6g, radix Angelicae Dahuricae 6g and dried tangerine peel 6g.