Rabbit head is a traditional snack in Chengdu, Sichuan, Datong, Shanxi and Quzhou, Zhejiang. There are many special ways to eat, usually spicy and spicy, with the characteristics of more bones and less meat, and the more you eat, the more fragrant it becomes. Eating rabbit's head is called "gnawing", and "gnawing rabbit's head" also means kissing in the local dialect, which is a kind of fun-filled food.

Braised rabbit head:

Step 1: Rinse with warm water: Just soak the fresh rabbit head in cold water to wash away the greasy and dirty things on it, then put it in a pot, add enough cold water and burn it with a big fire. When the cold water in the pot reaches 30-40 degrees Celsius, rinse the rabbit heads and then take them out for use.

Step 2, slow stew: add water to the pot again, put the washed rabbit head into the pot when it is heated to 30℃ or 40℃ by cold water and fire, and add proper amount of cooking wine, salt and pepper. Simmer for about two hours, then take out the rabbit's head and drop water on the body surface.

Step 3, add spicy sauce: put a small amount of peanut oil in the pot. When the peanut oil is heated to 78%, add some dried peppers, stir fry a little, and then add some bean paste.

Step 4: Stew over high fire: add bean paste and stir fry, then put the rabbit head stewed over slow fire into the pot, and add the prepared bone soup, onion ginger and a little salt. Stew on high fire for 15 minutes, then smash the garlic cloves and sprinkle them into the pot, stir fry, and then take out the pot.