Chengdu Spicy Rabbit Head

Name: Chengdu Spicy Rabbit Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Rabbit head; 100ml Rapeseed oil; Several spices; 20g ginger; 10g Sugar; 50g (red, sharp, dry) chili; 10ml Cooking Wine; 20g shallot

by Thursday brother

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Chengdu people have the habit of gnawing spicy rabbit heads when they are relaxing. The two post-80s chefs have been able to taste and compare the famous spicy rabbit heads in Chengdu based on their childhood love of spicy rabbit heads. I collected dozens of seasoning formulas and ratios, and then kept experimenting with thousands of rabbit heads to get their satisfied taste, which is the spicy, spicy, fresh, sweet and fragrant taste of traditional Chengdu rabbit heads.
After determining the taste, the two post-80s chefs immediately registered their business licenses and named them Thursday Brother Tutou. Officially began to make traditional spicy rabbit head for rabbit head lovers, and also promoted this Sichuan-flavored snack with Chengdu characteristics to food lovers across the country on the Internet. ""

Ingredients

5 Rabbit Head
100ml Rapeseed Oil
Several Spices
20g Ginger
10g Sugar
50g (red, sharp, dry) Chili
10ml Cooking Wine
20g Shallot

Chengdu Spicy Rabbit Head

1. Trim fresh rabbit heads. Cut off the roots of the ears, eyelids and throat one by one. 20 minutes

2. Add cooking wine, ginger, green onions, etc. to remove fishy. 30 minutes

3. After removing the fishy, stew to remove the blood remaining on the rabbit's head. 10 minutes

4. After the stew is decontaminated, it is simmered in the brine for color. 50 minutes

5. Put the rapeseed oil in the wok, add the chili noodles, sesame seeds, sugar, salt, etc. after being cooked thoroughly. After the fragrant, add the marinated rabbit head. 10 minutes