Spicy Rabbit Head (Ma La Rabbit Head)
A classic Sichuan street snack with fiery and numbing flavors, tender meat, and an addictive taste. Authentic recipe revealed.
Ingredients
17 items- Rabbit heads 5
- Ginger 1 piece
- Scallions 2
- Shaoxing wine 3 tbsp
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 4
- Dried chilies 50 g
- Sichuan peppercorns 20 g
- Light soy sauce 4 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20 g
- Salt to taste
- Cooking oil as needed
- Toasted white sesame 2 tbsp
- Crushed peanuts 3 tbsp
- Minced ginger and garlic 1 tbsp each
Nutrition
Steps （6 steps）
Soak rabbit heads in water 30 min, cut from jaw but not apart. Blanch in cold water with ginger, scallion, 2 tbsp wine; boil, skim foam, cook 3 min, rinse.
Add water to pot, add star anise, cinnamon, bay leaves, half chilies and peppercorns, soy sauces, rock sugar, salt. Boil then simmer 15 min for brine.
Add blanched heads to brine, boil then simmer covered 50 min until tender and easily pierced. Turn off heat and soak 15 min for deeper flavor.
In another wok with oil, stir-fry remaining chilies and peppercorns over low heat until dark red and fragrant (2 min). Add minced ginger and garlic.
Drain heads, add to wok over high heat. Add 2 tbsp brine and 1 tbsp wine, stir-fry until sauce evaporates and heads are coated. Add peanuts and sesame, toss quickly.
Plate and garnish with scallions or cilantro. Serve hot as a spicy appetizer.
Tips
Soaking after cooking enhances flavor. Fry spices on low heat to prevent burning. Heads can be pre-brined and refrigerated; stir-fry when needed.
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