Sichuan Spicy Rabbit Heads (Malatu Tou) Recipe
Sichuan Spicy Rabbit Heads (Malatu Tou) Recipe
The method is roughly as follows: First, trim and prepare the rabbit heads, removing any gaminess. Then, use stewing to remove residual blood. Afterwards, impart a light color using Sichuan-style master stock. Finally, stir-fry chili powder, sesame seeds, and other ingredients in a wok until fragrant, add the rabbit heads, and let them fully absorb the flavors of numbing spice, heat, sweetness, and umami.
Detailed Steps:
Prepare the rabbit heads: Wash fresh rabbit heads thoroughly. Trim off unwanted parts like ear roots, eyelids, and the windpipe/larynx.
Remove gaminess: Marinate the rabbit heads with cooking wine, ginger, scallions, etc., for half an hour to remove any gamey taste.
Stew to remove blood: Place the rabbit heads in a pot and stew them to remove any remaining traces of blood.
Color with Sichuan master stock: After stewing, place the rabbit heads in Sichuan master stock (lu shui) for approximately 50 minutes to achieve a light color.
Stir-fry for flavor absorption: Heat rapeseed oil in a wok over medium-high heat (until around 70% hot). Add chili powder, sesame seeds, sugar, salt, etc., and stir-fry until fragrant.
Add the rabbit heads: Add the braised rabbit heads to the wok. Continue stir-frying for approximately 50 minutes, allowing the heads to fully absorb the flavors.
Serve: Plate up the stir-fried spicy rabbit heads and enjoy!
Important Notes:
Clean the rabbit heads meticulously, paying special attention to the inside (oral cavity and nasal passages).
When stewing the rabbit heads, use aromatics like scallions and ginger, or cooking wine, to eliminate gaminess.
During the stir-frying step, adjust the amounts of chili powder and sesame seeds according to personal preference.
For a stronger numbing and spicy flavor, Sichuan pepper powder (huajiaofen/mala) can be added.
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