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

Braised rabbit head:

The first step: warm water washing: just soak the fresh rabbit head in cold water, wash off the greasy and dirty things on it, put it in a pot, add enough cold water and boil it with high fire. When the cold water in the pot reaches 30-40 degrees Celsius, rinse the rabbit heads and then take them out for later use.

Step 2: Slow stew: add water to the pot again. When the cold water is heated to 30℃ or 40℃ with strong fire, put the cleaned rabbit head into the pot and add appropriate 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 hot sauce: put a small amount of peanut oil in the pot. When the peanut oil is heated to 70% to 80%, add some dried peppers, stir fry a little, and then add some bean paste.

Step 4: Stew on high fire: add bean paste and stir fry, then put the rabbit head stewed on 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 mash garlic cloves and sprinkle them into the pot, stir fry, and then take them out of the pot.