The stewed rabbit head tastes even better

As a delicious ingredient, rabbit head is widely popular among people. People have also studied different cooking methods, but you probably haven't eaten braised rabbit head. This method is different from braising and spicy, and it has its own flavor. Let's learn how to braise rabbit head.

1. Ingredients: quick-frozen fresh rabbit head, concentrated pork ribs marinade, dried chili peppers, ginger, scallion knots, amomum villosum, cardamom,

2. Production method:

1. Initial processing of the rabbit head: thaw the rabbit head, rinse it, add ginger, green onion, cooking wine, and nitrate salt, mix evenly, marinate for 12 hours, take it out, wash it with clean water, and then blanch it in a boiling water pot and take it out for later use.

2. Make spicy marinade: ① Cut dried chilies into sections; soak star anise, cinnamon, cumin, grass fruit, cloves, amomum villosum, pepper, cardamom, radix polygoni multiflori, bay leaves, etc. in clean water for a while, then drain; put red yeast rice into a pot, add 1,200 g of clean water and boil until it turns brilliant, then drain the residue and keep the juice for later use. ②Put refined oil in a clean pot and heat it to 30% hot, add dried chili segments, spices and the remaining ginger and scallion knots and stir-fry slightly, add fresh soup and red yeast rice water, add salt and MSG and bring to a boil, then simmer over low heat for 2 hours until the spicy flavor and aroma are released, and the spicy marinade becomes available.

3. To braise the spicy rabbit head, put the pre-processed rabbit head into the boiling spicy marinade, braise over low heat for 1 hour, then turn off the heat; let the rabbit head soak in the spicy marinade for 30 minutes, then take it out and let it cool, then cut it into pieces for consumption.

Place the cooked rabbit head in a beautifully colored porcelain dish, add the soup and soak it for an hour or two. When the soup cools down, you can open the pot.

3. Production key:

1. It is advisable to use rabbit heads that are quick-frozen and peeled. It is not advisable to use rabbit heads with skin. This is because rabbit heads with skin are difficult to flavor and the finished dish is not aesthetically pleasing (it is difficult to remove all the hair); they must be pickled and blanched before being braised, otherwise the fishy smell will be strong. In addition, adding saltpeter during pickling will make the rabbit head light red in color and have a better flavor; but be careful not to add too much saltpeter to avoid harm to humans.