materials?

quick-frozen rabbit head 5

dried pepper 4

pepper 5

ginger block 1

onion knot 12

star anise 2

spiced rabbit head?

second, the production method: 1. Preliminary processing of rabbit head. Thaw the rabbit head, rinse it, add 5 g of ginger, 5 g of scallion, 1 g of refined salt, mix it evenly, marinate it for 12 hours, take it out, wash it with clear water, and then put it in a boiling water pot for taking it out for later use.

2. Make spicy marinade ① Cut dried peppers into knots; Star anise, rhizoma Dioscoreae Septemlobae, cassia bark, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, fennel, fragrant leaves, etc. are slightly soaked in clear water and drained; Put the red yeast rice into the pot, add 1 2 g of clear water to boil it well, then drain the residue and leave the juice for later use.

(2) Clean the pot, put the refined oil into it and burn it to 3% heat, add the dried chili festival, spices, the remaining ginger pieces and onion knots, stir-fry a little, add fresh soup and red rice water, add refined salt and monosodium glutamate, and boil it for 2 hours with low fire until it overflows with spicy taste and fragrance, and then the spicy marinade is obtained.

3. Marinating: Put the preliminarily processed rabbit head into boiling spicy marinade, marinate for 1 hour with low fire, and then turn off the fire; Let the rabbit head soak in spicy marinade for 3 minutes, then take it out and cool it, and cut it into pieces to eat.

third, the key to production 1. It is advisable to use quick-frozen and peeled rabbit heads, and it is not advisable to use rabbit heads with skins. This is because the rabbit head with skin is not easy to taste, and the dish is not beautiful (the hair is hard to get rid of); Be sure to pickle and blanch before marinating, otherwise the smell will be heavy. In addition, when salting, the salted rabbit head will be light red in color and have a better flavor; However, excessive nitrate should not be added to avoid being harmful to people.