Datong Rabbit Head
This iconic snack from Datong, Shanxi features rabbit heads braised to perfection in a spicy, aromatic broth. The tender meat falls off the bone, offering a unique and addictive eating experience.
Ingredients
17 items- Rabbit heads 4
- Cooking wine 2 tbsp
- Ginger 1 piece (30g)
- Scallions 2
- Sichuan peppercorns 1 tbsp
- Dried chilies 20g
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Cardamom (caoguo) 1
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- Chicken bouillon powder 1/2 tsp
- Cooking oil 3 tbsp
- Water 500 ml
Nutrition
Steps （9 steps）
Soak 4 rabbit heads in cold water for 30 minutes, changing water once to remove blood. Drain well.
Place rabbit heads in a pot with cold water, add 2 ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, boil for 2 mins. Rinse with warm water and drain.
Prepare spices: cut dried chilies into sections; set aside Sichuan peppercorns, star anise, cinnamon, bay leaves, and cracked cardamom. Slice ginger and cut scallions.
Heat a wok over medium heat, add 3 tbsp oil. Turn to low, add all dry spices, stir-fry about 2 mins until fragrant, being careful not to burn.
Increase to medium heat, add ginger and scallions, stir-fry 30 seconds. Add blanched rabbit heads, quickly stir-fry 1 minute to coat with spice oil.
Pour in light soy sauce, dark soy sauce, and sugar along the edge of the wok. Stir-fry over medium heat for 1 minute until heads are evenly colored and sauce thickens slightly.
Add enough water to submerge the heads. Bring to a boil, then reduce to low heat, cover, and braise for 40 minutes until the meat is very tender and easily pierced with chopsticks.
Uncover, increase to medium-high heat to reduce the sauce. Add salt and chicken bouillon, stirring constantly for about 5 minutes until the sauce is thick and coats the heads. Turn off heat.
Transfer to a plate, garnish with chopped scallions or white sesame seeds. Best enjoyed slightly cooled, served with gloves for easy handling.
Tips
Thoroughly clean the rabbit heads and blanch to remove odor. Slow-toast the spices over low heat for maximum aroma. Braise sufficiently until tender for the best texture.
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