Rabbit Head (Tu Tou)
A classic Sichuan street snack, braised and stir-fried rabbit heads with numbing and spicy flavors. Enjoy picking meat off the bones.
Ingredients
18 items- Rabbit heads 6
- Ginger 1 piece
- Scallions 2 stalks
- Sichuan peppercorns 1 tbsp
- Dried chilies 20
- Shaoxing wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 10g
- Salt 1 tsp
- Star anise 2
- Cassia cinnamon 1 small piece
- Bay leaves 2
- Cardamom 1
- Angelica 1 slice
- Cooking oil as needed
- Toasted white sesame seeds 1 tbsp
- Crushed peanuts 2 tbsp
Nutrition
Steps （8 steps）
Soak rabbit heads in clean water for 30 minutes, changing water twice until clear to remove blood. Drain.
Boil rabbit heads in water with ginger, scallion and 1 tbsp wine. Skim foam, cook 3 minutes, then rinse with warm water.
In another pot, add water to cover, add star anise, cinnamon, bay leaves, cardamom, angelica, ginger, scallion, light & dark soy, rock sugar, salt and remaining wine. Boil then simmer 40 minutes.
Turn off heat and let heads soak in the brine for 20 minutes. Drain.
Heat 3 tbsp oil in another wok over medium then low heat. Fry Sichuan peppercorns until fragrant, remove. Fry dried chilies until dark red, careful not to burn.
Add rabbit heads to the spicy oil, stir-fry over medium heat for 3-5 minutes. Add 2 tbsp braising liquid, stir-fry until sauce reduces and heads are glazed.
Add sesame seeds and crushed peanuts, stir quickly to coat, then turn off heat. Serve.
Garnish with scallions or cilantro. Best enjoyed with cold beer.
Tips
Soaking in brine after braising is key for deeper flavor. Use low heat when frying aromatics to prevent burning. Rabbit heads can be braised ahead and refrigerated for convenience, then stir-fry just before serving.
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