The spicy rabbit head in Chengdu is loved by food lovers all over the country because of its neat appearance, tender meat, pure taste and mellow aftertaste. Today, I will share the simple methods of spicy rabbit heads:

2 rabbit heads in domestic brine, 2 Jin of brine

15 grams of star anise, 1 grams of cinnamon, 1 grams of Amomum tsaoko, 15 grams of kaempferia kaempferia, 5 grams of clove, 15 grams of fennel, 3 grams of angelica dahurica, 2 grams of Polygonum cuspidatum, 1 grams of nutmeg, 2 grams of dried tangerine peel, 1 grams of licorice and 1 grams of fragrant fruit. Blanch pork bones and chicken in water first, remove blood, then put them into water, add 1g of ginger, 1g of pepper, 1g of pepper and 5g of cooking wine, and boil them with high fire and low fire for 4 hours. After cooking, take out the chicken and pig bones, and filter the cooked soup with fine gauze to remove all the meat residue. Pour the original soup into a pot, add 14 grams of salt, 8 grams of chicken essence and 6 grams of sugar color, put it in a spice bag and cook for 3 minutes, and the brine is served.

preparation of spicy halogen base:

spicy halogen base: (it can be used for one month after frying. )

about 3 grams of spiced powder, 5 grams of dried peppers, 1 grams of fresh green peppers, 2 kilograms of peppers (chopped peppers), 2 grams of Pixian watercress, 2 grams of ginger, 2 grams of onions, 1 grams of coriander with roots, 1 grams of celery with roots, and 2 grams of douchi (chopped peppers), which is spicy.

spiced powder with 3 grams of white wine, pepper with 2 grams of white wine.

first cook the vegetable oil, then pour in the chicken oil and lard, heat the oil to 8%, add ginger, onion, parsley and celery, fry until dry, and then take it out.

after deslagging, when the oil temperature drops to 4%, remove the watercress, enter Pixian County, and fry the watercress with low fire.

After frying the water in Pixian County, add the pepper and stir-fry the pepper with low fire.

stir-fry the peppers, add the hot sauce and stir-fry for about 5 minutes, add the chopped lobster sauce and stir-fry the water.

finally, add spice powder mixed with white wine and pepper, stir well, add rock sugar, and turn off the heat for later use.

the base material of spicy bittern is ready. It is best to stew the base material for more than two days before pickling vegetables. When pickling vegetables, in addition to adding regular marinade, stir-fried spicy marinade base and spicy marinade oil are also added according to the number of dishes each time. Shoppers can scale up and double production.

according to personal taste, add fried dried peppers, dried peppers and fresh green peppers to the brine. The base material and oil after frying have special fragrance and spicy taste, which avoids the problem that pepper is only spicy and not fragrant because it is directly added. At the same time, it completely distinguishes the flavor types of spiced stew and spicy stew, with different tastes.

Preparation of spicy rabbit head:

First, rinse the rabbit head with cold water for 1 hour, and then rinse it with blood and water

Put the rabbit head with blood and water in a cold water pot, add 5 grams of white wine and ginger slices, soak and deodorize

Take the rabbit head out of the pot after drowning, and wash the surface with cold water for later use

Boil the brine, and add 2 grams of spicy halogen base and 8 grams of spicy halogen oil. (Friends who like spicy food can add dried Chili and pepper. )

add the rabbit head, boil it on high fire, marinate it on low fire for about 4 minutes, and turn off the fire and soak it for 1 hour.