Five-Spice Mala Rabbit Head Recipe and Processing Production Process
Mapo Rabbit Head
20kg Frozen Rabbit Head
Spice Recipe: 50g Star Anise, 20g Nutmeg, 20g Sichuan Peppercorns, 20g Cardamom, 20g Ginger Flakes, 15g Cinnamon, 15g Sichuan Flower Seeds, 10g Job's Tears, 10g Licorice Root
Instructions for Preparation:
Broth Preparation:
10kg Bone Marrow, 1 Old Chicken, add 50 liters of water, add a knot of scallions, 50g Ginger, simmer until milky white, filter out 25 liters of broth for later use
Initial Processing of Rabbit Heads
Thaw the rabbit heads, soak in blood water, rinse clean, put into a boiling pot and blanch for 5 minutes, take out and cool, ready to use
Preparation of the Braising Liquid:
1Add 100g of red yeast rice to a pot, add 2500ml of water and cook until a color is obtained, then filter out the residue, add the red juice to the broth for coloring, ready to use
2Add 2500ml of vegetable oil to a pot and cook until smooth, add to the broth, ready to use
3Add the braising liquid to the braising liquid, do not pack, directly add 500g of dried chili peppers, 100g Big Red Pepper Flower Peppercorns, bring to a boil over high heat, then reduce the heat and simmer for 1 hour, ready to use
Rabbit Head Braising Method:
Put the processed rabbit head into the boiling braising liquid, add 500-600g of salt, 200g of sugar, 250g of chicken powder, 100g of flavor enhancer, 300g of rice wine, maintain a small open fire in the braising liquid, braise for 1 hour and then turn off the heat, soak for 10 minutes and then take it out
Note: The proportion of salt should be adjusted according to local taste. Choose large rabbit heads, if the size is too small, shorten the braising time. After boiling and taking out, brush the oil from the top of the braising liquid onto the rabbit head
