[Practice] Warm water rinse: Just soak the fresh rabbit head in cold water, wash off the greasy and dirty things on it, put it in a pot, add enough cold water and burn it with high heat. When the cold water in the pot reaches 30-40 degrees Celsius, rinse the rabbit heads and then take them out for use.

2. Slow stew: Add water to the pot again. When the cold water is heated to 30-40 degrees Celsius with high fire, put the washed rabbit head into the pot and add a proper amount of cooking wine, salt and pepper. Simmer for about two hours, then take out the rabbit's head and drop water on the body surface.

3. Add spicy sauce: put a small amount of peanut oil in the pot. When the peanut oil is heated to 78%, add some dried peppers, stir fry and then add some bean paste.

4. Stew over high fire: after adding bean paste and stir-frying, put the rabbit head stewed over low fire into the pot, and then add the prepared bone soup, onion ginger and a little salt. Stew on high fire for 15 minutes, then smash the garlic cloves and sprinkle them into the pot, stir fry, and then take out the pot.

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【 Ingredients 】 Fresh rabbit head, 8 green onions, 300g of ginger slices, 200g of refined salt, 50g of cooking wine150g, 50g of fresh soup, and appropriate amount of auxiliary materials.

[Accessories] 5g of spiced powder, 20g of cinnamon, 2g of clove10g, 2g of Amomum villosum, 20g of nutmeg, 5g of Amomum tsaoko, 20g of fennel, 5g of fragrant leaves, 3g of licorice, 5g of angelica dahurica, 2g of mowed grass, 3g of pepper, 0g of crystal sugar10g, and 30g of sugar-colored chicken essence.

【 Practice 】 Wash 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 the clear water to boil, take it out and rinse it with clear water, then drain the water to remove the fishy smell.

2. Then put the rabbit head into a pot filled with more than ten kinds of spices such as cinnamon, fennel, dried pepper, ginger, onion, pepper and rock sugar. Boil with low fire, soak for several hours, take out, drain the salt water and let cool. The rabbit head made in this way is particularly tasty, but the meat quality is still fresh and 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, add dried pepper and pepper, stir-fry, add monosodium glutamate, and take out the pot. Buge spicy rabbit head is ready. If you cook spicy food, you need to add spicy seasonings, mix them evenly and let them stand, so that spicy food can penetrate. Learn the authentic way and go to Chengdu to eat delicious food.

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Head food and its efficacy: pickled sauce diet, spleen-invigorating appetite diet, malnutrition diet, brain-strengthening diet.

Taste: salty and savory technology: sauce rabbit meat making material: main ingredient: rabbit head 2000g.

Seasoning: salt150g, sugar10g, sugar color10g, 30g of sesame oil, 5g of onion, 5g of ginger, 5g of garlic (white peel), 3g of pepper, 3g of star anise, 3g of cinnamon, 3g of clove, 3g of licorice and 33soy sauce. Teach you how to make sauce rabbit head and how to make sauce rabbit meat 1. Wash the rabbit head, soak it in cold water for 4 hours, then take it out with boiling water 10 minute and wash it. Add 2kg of soup to the pot, add rabbit meat, bring to a boil with high fire, and add refined salt, soy sauce, white sugar and meat buns (onion, fresh ginger, garlic, pepper, star anise, cinnamon, clove and licorice).

2. Cook with slow fire, add sugar color after cooking for about 3 hours, cook for a while, remove the meat, drain the miso soup, and put it on a plate; Let it dry a little and rub sesame oil on the meat noodles while it is hot.

Tips for making braised rabbit head: prepare 2000 grams of broth (boiled chicken and duck meat soup)

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The method of spiced spicy rabbit head

Boil a pot of hot water, pour a proper amount of cooking wine after the water boils, drain the fresh rabbit head to remove fishy smell (about five or six minutes), and then rinse it with hot water for later use (the purpose of cleaning is to make the blood residue clean and keep the delicious taste of the rabbit head).

Braised rabbit head, one bag of salt water (just add more water according to the instructions, if the color is not enough, add some soy sauce, and it is best to add star anise, cinnamon, fragrant fruit, dried pepper and green pepper to the salt water). It will be more fragrant if there is old marinade at home, and marinate for about 40 minutes. After pickling, don't boil the pot, wait for ten minutes before taking out the marinade.

After the rabbit head is pickled, it is necessary to remove the lymph and excess meat on the ears.

Add sesame oil, chopped peanuts, sesame seeds, monosodium glutamate, pepper, a little salt (or not) and Chili oil (Chili oil is no longer added to the five spices) and serve. It's delicious.