1, warm water rinse: simply soak the fresh rabbit heads in cold water, wash off the greasy and dirty things on them, put them into the pot, add enough cold water, and burn them with strong fire. When the cold water in the pot reaches 30-40 degrees Celsius, rinse those rabbit heads, and then fish them out for use.

2. Slow stew: add water to the pot again. When the cold water is heated to 30-40 degrees Celsius with strong fire, put the rinsed rabbit head into the pot, and at the same time, add a proper amount of cooking wine, salt, pepper, etc., stew for about two hours with low fire, then take out the rabbit head and drip the water on the body surface.

3, add spicy sauce: put a small amount of peanut oil in the pot, and when the peanut oil is heated to seven or eight points, add some dried peppers, stir-fry and then add some bean paste.

4. Stew with a strong fire: after adding the bean paste and stir-frying, put the rabbit head stewed with a slow fire into the pot, then add the prepared bone soup, onion ginger, a little salt, etc. After stewing with a strong fire for 15 minutes, smash the garlic cloves and sprinkle them into the pot, stir-fry, and then take out the pot.