2. After the fire is boiled, cook for another 5 minutes. This process is called "flying water" mainly to remove the blood and impurities in the rabbit meat.

3. Add the bean paste and stir-fry it slightly, then put the rabbit's ears into the pot, then add the prepared bone soup, onion ginger, a little salt, etc., simmer for 15 minutes with strong fire, then smash the garlic cloves and sprinkle them into the pot, stir-fry them, and then take them out of the pot.