Chengdu Spicy Rabbit Head

Overview

Chengdu people have the habit of chewing spicy rabbit heads in their leisure time. The two chefs born in the 1980s relied on their love for spicy rabbit heads since childhood and constantly tasted and compared various famous spicy rabbit heads in Chengdu. I collected dozens of seasoning formulas and proportions, and then continued to test thousands of rabbit heads to get the taste I was satisfied with, which is the numb, spicy, fresh, sweet and fragrant taste of traditional Chengdu rabbit heads. After confirming the taste, the two chefs born in the 1980s immediately registered a business license and named it Thursday Brother Rabbit Head. We have officially started to produce spicy rabbit heads with traditional flavors for rabbit head lovers, and we have also promoted this Sichuan snack with Chengdu characteristics to food lovers across the country on online media.

Tags

• hot dishes
• sichuan cuisine
• chili
• cooking wine
• ginger
• onions
• rabbit head
• rapeseed oil
• spices
• white sugar

Ingredients

Steps

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

   

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

   

3. 3 After removing the fishy smell, stew to remove the remaining blood from the rabbit head. 10 minutes

   

4. 4 After stewing and decontamination, simmer in brine for flavor and color. 50 minutes

   

5. 5 Add rapeseed oil to the wok, add chili powder, sesame seeds, sugar, salt, etc. and stir-fry until fragrant, then add the marinated rabbit head. 10 minutes

   

6. 6 The rabbit head fully absorbs the spicy, sweet and fresh taste in the wok and is finally plated. 30 minutes

   

7. 7 Freshly baked, spicy and delicious, even better with beer or cola!