Rabbit head, loved by fashionable young people. For many young ladies, nibbling on a rabbit's head is as addictive as tasting a duck's neck. Compared with duck meat, rabbit head meat is more tender and has a rich taste. When a well-made braised rabbit head is placed in front of you, it is not only full of enticing aroma, but also full of flavor. Every bite is memorable, and after tasting one, it's natural to crave the other, and the feeling of being irresistible is irresistible. Whether you're gathering or enjoying it alone, braised rabbit head is a delicious and satisfying choice.
The star of this dish is the tender rabbit head, which is perfectly combined with a variety of spicy spices to create a spicy and refreshing taste. Today, I would like to share with you how to make this spicy rabbit head, which is a unique recipe that I once spent 8,000 yuan to learn. When I first tried making it, the aroma and taste of the rabbit head was simply amazing. Once you've tasted it, you'll want to try it again. The recipe for this spicy rabbit head is definitely worth a try and will make you enjoy a delicious meal to the fullest.
Before cooking the rabbit head, it is first soaked in water for 4 hours, the purpose of which is to completely remove the blood and ensure that the rabbit head has a purer taste. Next, we need to carry out a meticulous treatment of the rabbit head, including trimming the edge hair, cleaning the trachea, and removing lymph and debris to ensure the cleanliness of the rabbit head.
To make the rabbit head even more delicious, we add spices such as green onions, ginger, salt, pepper and cooking wine, grasp it well and marinate it for 4 hours. This step is to better remove the smell and enhance the taste and flavor of the rabbit head.
When preparing to cook the rabbit head, you first need to put it in cold water and start the process of blanching. By heating, we can force out the blood foam and impurities in the rabbit's head. As the water temperature gradually increases, these impurities will slowly float. At this point, we need to quickly skim off the foam to ensure the purity of the rabbit's head. Blanching time should not be too long, otherwise it may affect the taste of the rabbit's head. If a large number of rabbit heads are being processed, the blanching process will also need to be completed within 3 minutes, and then they will be removed and drained. This treatment ensures that the rabbit head has a more tender texture and is ready for subsequent cooking.
To make spicy rabbit head, spicy old oil is an indispensable soul seasoning. Pour the appropriate amount of peppercorns, spices, and dried chili peppers into the basin and wash with water to remove dust. Soak for 5 minutes to allow the spices to fully absorb the water and avoid sticking during the frying process.
Next, pour an appropriate amount of red oil into the pot, and then drain the soaked spices and pour them into the pot. Turn on low heat, fry and boil slowly to allow the aroma to gradually release. Heat control is very important, too much may cause the spices to stir-fry and affect the purity of the taste. Therefore, it needs to be slowly stir-fried patiently for at least half an hour.
When the aroma is at its strongest, turn off the heat. The spicy old oil boiled in this way will add a unique fragrance to the production of spicy rabbit head and make the taste more mellow. Pour an appropriate amount of salad oil into the pan, heat the oil until it is three or four percent hot, and then put the rabbit head in the pan to fry. The oil temperature should not be too high, so as not to suddenly tighten the meat of the rabbit head and become dry and hard. After frying for about 2 minutes, remove the rabbit head and drain the oil.
Next, add the spicy oil to the pot again, add the chili powder, and stir-fry over low heat until fragrant. Then add Sichuan pepper powder, cumin powder, chicken essence and an appropriate amount of sugar to enhance freshness. Put the rabbit head in the pan again and stir-fry over low heat. Finally, sprinkle in the tempeh and five-spice powder and continue to stir-fry until the rabbit head is completely coated in spices. Finally, sprinkle in the sesame seeds and chopped peanuts, drizzle with an appropriate amount of red oil, stir-fry evenly and then remove from the pan.
The spicy rabbit head made in this way is fragrant, tender and juicy in taste, full of spicy flavor, and makes people want to stop.
After a series of meticulous cooking, this plate of spicy and refreshing spicy rabbit head is finally finished. Now, you can enjoy it to your heart's content!The rabbit head meat is delicate and spicy, and you can feel the rich layers of spices in every bite. Whether it's a meal or a snack, it's an excellent choice. Come and have a treat!How to eat alone
If you have any questions or confusion about spices, please feel free to communicate with me. As someone with a deep knowledge and experience of spices, I am more than happy to help you. Please leave your comments or questions below and I will reply as soon as possible and be happy to have an in-depth discussion with you.