After washing the rabbit head many times, put it in a pot and blanch it thoroughly with cold water. Prepare some star anise, rhizoma kaempferiae, cinnamon, fragrant leaves, angelica slices, angelica dahurica, white buttons and fennel. If you don't have that much seasoning at home, just put some star anise and white peony, and two gardenias, mainly for coloring, a handful of dried peppers, ginger slices and onion festival.

Boil the rabbit head for ten minutes and take it out for later use. Blanch the rabbit head thoroughly with water, put it into the soup pot, pour all the seasonings just prepared, add salt to taste, the salt here is a little thicker, and marinate directly. Colour with sugar, pepper and soy sauce. Soy sauce is fresh, so is oyster sauce. Cover, bring to a boil, turn to low heat and marinate for an hour. During the period of marinating the rabbit head, we cut the crumpled pepper or Erjing into smaller particles, mainly to increase the flavor and give it a little green pepper flavor. This rabbit's head is almost salted. Take it out first and let it cool naturally. It's not very dark now. It will be even darker when it's cold.

Let's prepare some lobster sauce, white sesame seeds and peanuts. This rabbit's head is completely cold. We can make it whole or cut it in the middle. Half of it will taste better. Today we're going to cut it open. First burn some rapeseed oil in the pot, heat it to 60% oil temperature, and then put the rabbit head in and fry it. The main purpose of frying is to make the rabbit head taste drier and better. Troubled friends can generally chew directly after marinating and take it out for about a minute to control the oil. Leave some base oil in the pot, then add a spoonful of Chili sauce, stir-fry first, then add lobster sauce, peanuts, sesame seeds, stir-fry until fragrant, then add dried Chili and dried pepper, always with minimal fire, not big fire, and then add two spoonfuls of Chili powder, a little pepper powder and a little cumin powder.

Stir-fry all the spices until fragrant, then add the fried rabbit head and stir-fry evenly over low heat. Here, let's take our time, don't panic, don't be busy, stir-fry for five minutes with low heat, and stir all the spices into the rabbit's head. After five minutes, add salt, sugar and chicken essence to taste, pour some sesame oil on it, and then turn off the heat and take out the pot. This dish is still very delicate. Set them one by one, spoon all the remaining materials into the middle, and finally sprinkle with chopped green onion for decoration. A very delicious spicy rabbit head is ready. This is a very distinctive Sichuan dish, spicy and delicious, full of flavor, and it is particularly enjoyable to eat.