Detailed Production of Spicy Rabbit Head, Spicy and Delicious, Rosy Color, Long Aftertaste
1.
After rinsing the rabbit head with running water, use scissors to cut off the ears, eyelids and throat tube of the rabbit head. Add 45 grams of ginger cubes, 60 grams of chives, 80 grams of edible salt and Guyue Longshan Huadiao Wine, nitrate salt, stir evenly, marinate for 10 hours, take out, rinse with water, then blanch it in a hot water pot and remove for use .
2.
Cut the dried chili into sections, soak all the spices in water to control the moisture, put the red yeast rice into the pot, add 1000 grams of water to boil the color, then drain the residue and reserve the juice for later use.
3.
Heat up the pot and pour the salad oil to 50% heat, add the dried chili section, spices, ginger cubes, and chives to fry until fragrant, pour in the fresh soup and red yeast rice water, add edible salt and monosodium glutamate to a boil. Cook on low heat for 2 hours to prepare the spicy marinade.
4.
Rabbit head marinated! Put the processed rabbit head into the boiled spicy marinade, marinate for 30 minutes and turn off the heat, let the rabbit head soak in the spicy marinade for 1 hour, remove it and let it cool before eating.
Tips:
It is advisable to use skinless rabbit heads instead of skinned rabbit heads. It must be marinated and blanched before marinating, otherwise the fishy smell will be heavy. In addition, add nitrate salt when pickling, the marinated rabbit head will be ruddy, but do not add excessive nitrate salt, otherwise it will be harmful to the human body. Dried peppers should be dried millet peppers, which are red and bright in color and have a strong spicy taste. After cutting the chili into sections, keep the chili seeds, because the chili seeds also increase the spiciness of the marinade. In order to make the rabbit head taste better, after the marinade is mature, it should be soaked for one hour before being out of the pot.
