It must be a rabbit head. The rabbit head I ate in Chengdu for the first time fell in love with this delicious food. The rabbit meat was soaked in clear water, fished out, dried, cut into large pieces with a width of 2 cm, a thickness of 3 mm and a length of 5 cm, put in a porcelain bowl, soaked in clear water with soda powder for 30 minutes, and the spicy smell was almost unnecessary. With ice beer, my taste buds were about to explode. No matter whether it's brine or salt and pepper, duck heads are always in the first place. Usually, in the streets, we can see a lot of pushcarts with rabbit heads full of brine.
Boil the oil to 50% and add the pepper. After the ginger slices are fragrant, add a small amount of fragrant leaves, star anise, cinnamon and fennel to stir-fry until fragrant. You can leave them without spices. Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. Contains a variety of vitamins and amino acids, and is suitable for people of all ages. Rabbit meat is also the first choice for patients with cardiovascular and cerebrovascular diseases. Rabbits are all treasures, and rabbit skin can be used to make fur. Rabbit meat can be burned, fried, exploded and slipped. There are many cooking methods, such as rabbit viscera can be hot and boiled.
Spicy dry pot rabbit, more delicious than the general practice, has the advantage that it is cooked while eating. If it is cooled, the taste will be greatly reduced. Spicy dry pot is as omnipotent as hot pot. Rabbit rice noodles: star anise of sand ginger are cut into powder for later use. Chop the killed rabbit meat into small pieces, put it in a pot, blanch it, take it out and drain it, put oil in the pot to burn the meat, and stir-fry the rabbit meat in the pot until there is no water in the rabbit meat. I prefer it.