〖Main ingredient〗Rabbit head, one tbsp bean sauce, two tbsp chili powder, one tbsp pepper powder, brine.
Practice〗The rabbit head should be cleaned and put into the brine for about half an hour until soft. Fish out and put on a plate for use.
2, leave about one tablespoon of brine in the pot and bring to a boil, then stir-fry the bean curd over low heat.
3, and then under the chili pepper, pepper powder stir fry about half a minute, under the rabbit head and stir fry.
4, stir-fried until the marinade dry when the pan can be served. Wash, and then put into the boiling water pot for a short time and fish out for use.
A. Spicy marinade
1 dry chili pepper cut into knots; star anise, Sannai, cinnamon, cumin, fennel, fruits of grass, cloves, sand nuts, peppercorns, cardamom, castor seed, sesame seeds, and so on with a little soak in water, drained; red currant rice into the pot, add 1 200 g of water to simmer the excellent, and then drained to the dregs, leaving the juice to be used.
② net pot on the fire, into the refined oil burned to 30% hot, into the dried chili pepper section, spices and the remaining ginger, onion knots slightly stir-fried, mixed into the fresh soup and red currant rice water, seasoned salt, monosodium glutamate boiled, and then switch to a small fire simmer for 2 hours, to the overflow of the spicy flavor, fragrance, that is, into the spicy marinade.
〖Brining〗Put the preliminary processed rabbit head into the boiling spicy marinade, brine with low fire for 1 hour, and then turn off the fire; let the rabbit head soak in the spicy marinade for 30 minutes, and then fish it out to cool down, and then eat it in chopped pieces.
〖Key〗The rabbit head must be chosen to be quick-frozen and peeled, and it is not suitable to choose the rabbit head with skin. This is because the rabbit head with skin is not easy to taste, and the dish is not beautiful (hair difficult to remove all); must be marinated, blanched and then brined, otherwise the fishy taste is heavy. In addition, the marinade put nitrate salt, brine out of the rabbit head will be light red color, better flavor; but do not add too much nitrate salt, so as not to be harmful to people.
2, dry chili pepper to choose dry millet pepper is good. Because of this pepper color red and bright, spicy taste is heavier. Chili cut into sections, should also retain the pepper seeds, because the pepper seeds also have the role of increasing the aroma of the marinade. Frying dried chili, it is appropriate to re-release refined oil, a little fried can be (do not fry burnt), mixed into the fresh soup after cooking, to highlight its "strong spicy" flavor.
3, brine spicy rabbit head store mostly claimed dozens of spices, in fact, according to the test that the type of spices does not lie in more than one, the amount does not lie in the big, only the common 8, 9 kinds of spices can be, the key is to master the dosage of the proportion of the spices to achieve the effect of taste and flavor, present a kind of aroma, if any.
4, in order to make the rabbit head can be better flavored, can be in the brine when the rabbit head split, and brine ripe, should be soaked for 30 minutes before starting the pot.