Spicy Rabbit Heads

Spicy Rabbit Heads

　　Spicy Rabbit Heads

　　　Ingredients:

　　A: 750g rabbit heads, chopped cilantro to taste.

　　B: chili segments, dried tangerine peel, minced ginger, minced scallions, each to taste.

　　Seasonings:

　　A: Sichuan peppercorns, doubanjiang (chili bean paste), chili sauce, each to taste.

　　B: chili oil, salt, sugar, pepper, chicken essence, each a little.

　　Method:

　　(1) Peel and wash the rabbit heads, remove the inner ears, blanch until cooked, then drain.

　　(2) Heat oil in a pan, stir-fry ingredients B and seasoning A, add water and bring to a boil, then add rabbit heads and bring to a boil again. Skim off the foam, reduce heat and simmer until the rabbit heads are tender, pour in seasoning B and cook until flavorful, sprinkle with cilantro before serving.

　　Features:

　　A famous Sichuan snack, spicy and numbing, with a well-balanced kick that's hard to resist.