Chengdu's spicy rabbit head is loved by food lovers all over the country for its neat appearance, tender meat, pure flavor and mellow aftertaste. Today I will share the simple method of spicy rabbit head:

Domestic brine 20 rabbit head, 20 pounds of brine

15 grams of star anise, 10 grams of cinnamon, 10 grams of grass berries, 15 grams of sennet, 5 grams of cloves, 15 grams of fennel, 30 grams of Angelica dahuricae, 20 grams of tiger's stalks, 10 grams of nutmeg, 20 grams of Chenpi, 10 grams of licorice, 10 grams of fragrant fruits, 15 grams of Angelica sinensis, weed 10 grams, 200 grams of ginger, 200 grams of onion, 100 grams of pepper

Making brine:

25 pounds of water (20 pounds after boiling soup), 5 pounds of pork leg bones, about 1 pound of old hen. First blanch the pork bones and chicken, remove blood, and then put into the water, add 100 grams of ginger, 10 grams of pepper, 10 grams of pepper, 10 grams of pepper, 50 grams of cooking wine, boil over high heat, boil over low heat for 4 hours. After boiling, fish out the chicken and pork bones, and strain the boiled broth with fine gauze to remove all the meat residue. Pour the original soup into the pot, add 140g of salt, 80g of chicken essence, 60g of sugar color, put it into a spice bag and cook for 30 minutes, the brine is ready.

Making of spicy brine base material:

Spicy brine base material: (can be used for 1 month after frying.)

Five-spice powder about 300 grams, 50 grams of dried chili peppers, 100 grams of fresh green peppers, chili peppers (chopped pepper) 2 kilograms, Pixian Douban, 200 grams, 200 grams of ginger, 200 grams of onions, cilantro with roots 100 grams, celery with roots 100 grams, black beans (chopped pepper) 20 grams, spicy.

Five-spice powder with 30 grams of white wine, chili with 20 grams of white wine.

Boil the vegetable oil, then pour in the chicken fat and lard, heat the oil to 80 percent of the heat, add the ginger, onion, parsley and celery, sauté them dry and then fish them out.

De-slagging, when the oil temperature drops to 40%, go to the beans, into the PI, with a small fire will be fried water

Beans, PI after frying the water, add peppercorns, a small fire, will be fried dry peppercorns.

Stir fry the pepper, pour in the hot sauce and stir fry for about 5 minutes, add crushed tempeh, stir fry water.

Finally add the ground spices mixed with white wine and pepper, stir well, add rock sugar, turn off the heat and set aside.

The base of the spicy marinade is ready. It is best to simmer the base ingredients for more than two days before using them to marinate vegetables. When marinating vegetables, in addition to adding the regular marinade, but also according to the number of dishes at a time to add fried spicy marinade base material and spicy marinade oil. Open store can be scaled up and doubled production.

According to personal taste, add fried dried chili peppers and dried and fresh green chili peppers to the marinade. The base and oil after frying have a special flavor and spiciness, avoiding the problem of only spiciness without aroma caused by adding chili peppers directly. At the same time, it completely distinguishes the flavor types of five-spice stew and spicy stew with different tastes.

Making of Spicy Rabbit Head:

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

Put the rabbit head with blood and water into a pot of cold water, add 50 grams of white wine and ginger, soak and deodorize

After drowning, take the rabbit head out of the pot, wash the surface with cold water and set aside

Bring the marinade to a boil, and add 200 grams of spicy marinade base, 800 grams of spicy marinade oil, chicken essence, rock sugar, sugar color, ginger, chili peppers, peppercorns, simmer the flavor. (If you like spicy flavor, you can add dried chili and pepper.)

Add the rabbit head, bring to a boil over high heat, marinate over low heat for about 40 minutes, turn off the heat and soak for 1 hour.