The first step, warm water rinsing: the fresh rabbit head with cold water to briefly soak, wash away the grease and dirt on the top, put into a pot, add a sufficient amount of cold water, with a strong fire burning, and so the pot of cold water to reach thirty-forty degrees Celsius when the rinsing of those rabbit head, and then fished out to be used.
The second step, the slow stew: re-add water to the pot, with a strong fire will be the cold water to thirty-forty degrees Celsius when the rinsed rabbit head into the pot, while adding an appropriate amount of wine, salt, pepper, etc., stewed on a slight fire for about two hours, and then the rabbit head out, dripping the body surface water.
The third step is to add spices and sauces: put a small amount of peanut oil in the pot, and when the peanut oil is heated to the extent of seven or eight minutes, put in some dried chili peppers, and then put in some bean paste after stir-frying.
The fourth step, the rapid fire stew: into the soybean paste stir fry, will be stewed rabbit head into the pot, and then add the prepared bone broth, onion and ginger, a little salt, etc., with a rapid fire stew for fifteen minutes after the garlic cloves broken sprinkle into the pot, stir fry, and then out of the pot.
In Sichuan dialect, eating rabbit head is called gnawing rabbit head, into a double meaning (referring to the action of KISS both sides), Chengdu to eat rabbit head has become a habit. At the beginning of the rabbit head like when the couple waste pieces, is the edge of the waste, often with a small pot to cook, selling along the street, 20 cents a, it is very can give big and small children to relieve their hunger. Later roaming with the improvement of life, rabbit head practice and eat the way has risen to the height of the theory, I remember once heard the real gourmets said, eat rabbit head to use 13 different tools to eat out of all its flavor. Oh, this shows the spread and development of rabbit head culture in Chengdu. There are three kinds of rabbit head in Chengdu, one is developed by small families themselves and sold in their own neighborhoods, with limited quantities, making it hard for foreign friends to find; one is a few businesses in Chengdu that are famous for their mixed vegetables/cold dishes, such as Liao Ji Lollipop Chicken/Er Sister's Rabbit Dings/Hong Xing Lu Rabbit Dings, etc.; and one is the source of real rabbit head in the vicinity of Chengdu, such as Shuangliu's (Wang?) Rabbit Head/Guanghan's Hot Wok Rabbit Head. Rabbit head / Guanghan's hot nest rabbit head / Dujiangyan also have ......, mainly divided into red flavor (spicy) and white flavor (five spice), eat when the order of precedence is very delicate, will not eat people generally gnawed not clean, green field friends have passed through Chengdu procurement of corrupt supplies, it is recommended that you can go to Ito-Yokado's food supermarkets to buy, after 9:00 p.m. The special price is basically 1.5 yuan per piece, absolutely delicious (other big shopping malls can not be worse there)
Currently in Chengdu, there are four flavors: five spice, spicy, fish, strange
How to brine the spicy rabbit head?
One, raw materials: quick-frozen fresh rabbit head 5 000 g, 400 g of dried chili peppers, 100 g of ginger, 120 g of onion knots, 20 g of star anise, 10 g of Sannai, 8 g of cinnamon, 10 g of cumin, 10 g of fruits of the grass, 50 g of peppercorns, 5 g of cloves, 8 g of nuts, cardamom 12 g of dioscorea villosa 5 g of leaves of the spices 3 g of refined salt 200 g of monosodium glutamate 50 g of salt salt, 50 g of nitrate of salt, 50 g of red currant rice g, 100 g of cooking wine, 5,000 g of broth, 2,000 g of refined oil
Two, production methods:
1. preliminary processing of rabbit head
The rabbit head thawed, rinsed, add 50 g of ginger, 50 g of green onion knots, 50 g, 100 g of salt and cooking wine, nitrate salt, and mix well, marinate for 12 hours to taste taken out, washed with clean water, and then put into a pot of boiling water blanch a little fished out for use.
2, marinated spicy rabbit head
The rabbit head and seasonings, soup together into the casserole, high heat boil 5 minutes off the fire, soak for 12 hours, and then turn on the fire after the boil out of the pot, out of the pot sprinkled with kang over the white sesame seeds.