5000 grams of quick-frozen fresh rabbit head,

400 grams of dried peppers,

Ginger 100g,

Onion knot 120g,

Octagonal 20g,

Sannai 10g,

Cinnamon 8g,

Fennel 10g,

Amomum tsaoko 10g,

Pepper 50g,

Clove 5g,

Amomum villosum 8g,

Cardamom 12g,

5g，

Fragrant leaves 3g,

200g refined salt,

Monosodium glutamate 50g,

Nitrate 1g,

50g of red yeast rice,

Cooking wine 100g,

5000 grams of fresh soup,

Refined oil 2000 grams

manufacturing method

Ingredients: 10 rabbit head, Thai pepper, persimmon pepper, sesame, ginger, pepper and coriander. Practice: fry the rabbit head marinated in advance until it is crisp, add pepper oil to the wok, stir-fry sesame, ginger slices, 202 pepper, Thai pepper and persimmon pepper, stir-fry the fried rabbit head, pour red oil into the wok, and plate.

Spicy rabbit head

Exercise 1

1. First, put the rabbit head in salt water to soften it.

2. Heat the oil in the pot to 50% heat, stir fry the onion and ginger, and then stir fry the bean paste.

3. Stir-fry dried peppers and pepper.

4. Add rabbit head, celery, onion and wine and mix well.

5, add monosodium glutamate shovel evenly, can be eaten from the pot.

It tastes better from late autumn to late winter every year. It is an ideal meat for obese people and cardiovascular patients, and it is produced and sold all over the country.

Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. Fresh and tender texture, delicious taste and rich nutrition. Compared with other meats, it has a high digestibility (up to 85%) and is easy to digest and absorb after eating, which is not available in other meats. Therefore, Chengdu Shangshan rabbit head is very popular with consumers.

Exercise 2

Ingredients: 5 rabbit heads, rapeseed oil 100ml, appropriate amount of spices, 20g ginger, 0g sugar 10g, 50g pepper (red, sharp and dried), cooking wine 10ml and 20g onion.

Practice: 1 Trim fresh rabbit heads. Cut off your ears, eyelids and throat one by one. 20 minutes

2 Add cooking wine, ginger, onion, etc. Deodorize. 30 minutes

3 After removing the fishy smell, stew the residual blood of the rabbit head. 10 minutes

4 after stewing and decontamination, put it in brine and simmer and color it. 50 minutes

5 add rapeseed oil to the wok, add Chili noodles, sesame seeds, sugar, salt, etc. Stir-fry until fragrant, then add the pickled rabbit head. 10 minutes

The rabbit head fully absorbed the spicy and sweet taste in the wok, and finally put it on the plate. 30 minutes

Freshly baked, spicy and delicious, plus beer or coke is better!

Exercise 3

Ingredients: quick-frozen fresh rabbit head 5000g dried pepper 400g ginger 100g onion knot 120g octagonal 20g kaempferia 10g cinnamon 8g.

Accessories: fennel 10g tsaoko 10g pepper 50g clove 5g Amomum villosum 8g cardamom 12g oil drainage 5g yexiang 3g.

Seasoning: refined salt 200g monosodium glutamate 50g nitrate 1g red rice 50g cooking wine 100g fresh soup 5000g refined oil 2000g.

1. Preliminary processing of rabbit head

Thaw the rabbit head, rinse it, add 50g of ginger, 50g of onion, 0g of refined salt100g, cooking wine and nitrate, mix well, marinate for12h, then take it out, wash it with clear water, and then put it in a boiling water pot and take it out for later use.

2. Braised spicy rabbit head

Put the rabbit head in a casserole with all seasonings and soup, cook for 5 minutes, turn off the fire, soak for 12 hour, then boil it with high fire, and then take it out. Take it out and sprinkle with white sesame seeds.