1. raw materials: 5,000g of quick-frozen fresh rabbit head, 400g of dried chilli, 0/00g of ginger, 0/20g of scallion/kloc, 20g of star anise, 0g of kaempferia kaempferia10g, 8g of cinnamon, and 0g of fennel10g. 3g of fragrant leaves, 200g of refined salt, 50g of monosodium glutamate, 50g of nitrate 1 g, 50g of red yeast rice, 0g of cooking wine100g, 5g of fresh soup and 2g of refined oil.

Second, the production method:

1. Preliminary processing of rabbit head

Thaw the rabbit head, rinse it, add 50g of ginger, 50g of onion, 0g of refined salt100g, cooking wine and nitrate, mix well, marinate for12h, then take it out, wash it with clear water, and then put it in a boiling water pot and take it out for later use.

2. Braised spicy rabbit head

Put the rabbit head, seasoning and soup into a casserole, cook for 5 minutes, turn off the fire, soak for 12 hour, then boil it with high fire, and then take it out. Sprinkle roasted white sesame seeds on the kang.