1. Ingredients: 5 rabbit heads, 100 ml canola oil, 1 tbsp bean paste, 2 tbsp chili powder, 1 tbsp pepper powder, 20g of marinade.

2. Put the rabbit heads into the marinade for about half an hour until soft.

3. Leave about one tablespoon of brine in the pot and bring to a boil, then stir-fry the bean curd over low heat.

4, and then under the chili pepper, pepper powder stir fry about half a minute, under the rabbit head and stir fry.

5, stir-fried until the marinade dry when the pan can be served.