The method of spicy rabbit head
Main ingredients:
Fresh rabbit head, 8 onions, 300g ginger slices, 200g refined salt150g cooking wine, 500g fresh soup, and appropriate amount of auxiliary materials.
Accessories:
Five-spice powder 5g Cinnamomum cassia 20g Kaempferia10g Clove 2g Amomum villosum 20g Nutmeg 5g Amomum tsaoko 20g Foeniculum 5g Cinnamomum cassia leaves 50g Glycyrrhiza uralensis 3g Angelica dahurica 5g Lingcao 2g Pepper10g Rock sugar 30g Sugar-colored chicken essence10g monosodium glutamate 5g.
Steps of spicy rabbit head:
1. is to wash the rabbit's head first and then code it with spices (3-5 hours in summer and 8-12 hours in winter), and turn it up and down three or four times in the middle. Then go down to clean water and boil, take it out, rinse it with clean water and drain it to remove its fishy smell.
2. Then put the rabbit head into a pot with more than ten spices such as cinnamon, fennel, dried pepper, ginger, green onion, pepper, rock sugar, etc., cook it with low fire, soak it for several hours, take it out, drain the brine, and let it cool. In this way, the rabbit head is particularly tasty, but the meat is still tender.
3. Put the pot on medium fire, heat it, add red oil, heat it to 30% to 40% oil temperature, add rabbit head, stir-fry until the rabbit head spits out oil, dry pepper and pepper, stir-fry until fragrant, add monosodium glutamate, and take out the pot. Buge spicy rabbit head is made. If you make spicy food, you need to add spicy seasoning, mix well and let it stand, so that the spicy food can seep in.
The method of spicy rabbit head
Ingredients: fresh rabbit head, 8 scallions, 300g ginger slices, 200g refined salt150g cooking wine, 500g fresh soup, appropriate amount of auxiliary materials, 5 grams of spiced powder, 20 grams of cinnamon, 20 grams of Kaempferia Kaempferia10g clove, 2 grams of Amomum villosum, 20 grams of nutmeg, 5 grams of Amomum tsao-ko, 20 grams of fennel, 5 grams of fragrant leaves, 50 grams of licorice, 5 grams of angelica dahurica, 2 grams
Steps of spicy rabbit head:
1. Rinse the rabbit head first, then code it with spices (3-5 hours in summer and 8-12 hours in winter), and turn it up and down three or four times in the middle. Then go down to clean water and boil, take it out, rinse it with clean water and drain it to remove its fishy smell.
2. Then put the rabbit head into a pot with more than ten spices such as cinnamon, fennel, dried pepper, ginger, green onion, pepper, rock sugar, etc., cook it with low fire, soak it for several hours, take it out, drain the brine, and let it cool. In this way, the rabbit head is particularly tasty, but the meat is still tender.
3. Put the pot on medium fire, heat it, add red oil, heat it to 30% to 40% oil temperature, add rabbit head, stir-fry until the rabbit head spits out oil, dry pepper and pepper, stir-fry until fragrant, add monosodium glutamate, and take out the pot, and the rabbit head is made. If you make spicy food, you need to add spicy seasoning, mix well and let it stand, so that the spicy food can seep in.
Mom's rabbit head practice
1. Clean the rabbit head, put it in brine for half an hour until it is soft, then take it out and put it in a pot.
2. Heat a proper amount of rapeseed oil and pour it on the pepper surface to make mature oil pepper.
3. Stir-fry the peanuts in the pot until they are crispy and smashed into granules.
4. Add cooked pepper, peanuts, salt and monosodium glutamate to the marinated rabbit head, mix well and serve.
Selection of rabbit head
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 dish is not beautiful (the hair is hard to get rid of); Be sure to pickle and blanch before marinating, otherwise the smell will be heavy. In addition, when salting, the salted rabbit head will be light red in color and have a better flavor; However, excessive nitrate should not be added to avoid being harmful to people. It is better to choose dried millet pepper as dry pepper. Because this kind of pepper is red and shiny, it is spicy. Pepper seeds should be kept after the pepper is cut into pieces, because pepper seeds also have the function of increasing the flavor of the marinade. When frying dried Chili peppers, it is advisable to replay the refined oil and fry it slightly (do not fry it). After mixing with fresh soup and cooking, it can highlight its "strong and spicy" flavor.