1. First, put the rabbit head in salt water to soften it.
2. Heat the oil in the pot to 50% heat, stir fry the onion and ginger, and then stir fry the bean paste.
3. Stir-fry dried peppers and pepper.
4. Add rabbit head, celery, onion and wine and mix well.
5, add monosodium glutamate shovel evenly, can be eaten from the pot.
Ingredients: 5 rabbit heads, rapeseed oil 100ml, appropriate amount of spices, 20g ginger, 0g sugar 10g, 50g pepper (red, sharp and dried), cooking wine 10ml and 20g onion.
Practice: 1 Trim fresh rabbit heads. Cut off your ears, eyelids and throat one by one.
Add cooking wine, ginger, onion, etc. Go fishy.
3. After removing the fishy smell, stew and remove the residual blood of the rabbit head.
4. After stewing and decontamination, stewing and coloring in salt water.
Add rapeseed oil to the wok, add Chili noodles, sesame seeds, sugar, salt, etc. Stir-fry and add the pickled rabbit head.
6. The rabbit head fully absorbed the spicy and sweet taste in the wok, and finally put it on the plate.
Freshly baked, spicy and delicious, is it better to add beer or coke?
Ingredients: quick-frozen fresh rabbit head 5000g dried pepper 400g ginger 100g onion knot 120g octagonal 20g kaempferia 10g cinnamon 8g.
Accessories: fennel 10g tsaoko 10g pepper 50g clove 5g Amomum villosum 8g cardamom 12g oil drainage 5g yexiang 3g.
Seasoning: refined salt 200g monosodium glutamate 50g nitrate 1g red rice 50g cooking wine 100g fresh soup 5000g refined oil 2000g.
1. Preliminary processing of rabbit head
Thaw the rabbit head, rinse it, add 50g of ginger, 50g of onion, 0g of refined salt100g, cooking wine and nitrate, mix well, marinate for12h, then take it out, wash it with clear water, and then put it in a boiling water pot and take it out for later use.
2. Braised spicy rabbit head
Put the rabbit head in a casserole with all seasonings and soup, cook for 5 minutes, turn off the fire, soak for 12 hour, then boil it with high fire, and then take it out. Take it out and sprinkle with white sesame seeds.