Ingredients:1,Rabbit heads.(Because I don't want to scare you with its rear end, I won't be showing it.)2,Doubanjiang (fermented broad bean and chili paste).A large spoonful.[China's Culinary Treasures]3,Red pepper powder.Two large spoonfuls (adjust according to taste).4,Sichuan pepper powder.One large spoonful.5,Stock from braised rabbit heads.[China's Culinary Treasures]Cooking Method:1,Clean the rabbit heads and simmer them in the stock for about half an hour until tender.Remove and place on a serving plate.2,In a pot, leave about one tablespoon of the braising liquid, bring to a boil, then reduce heat and stir-fry the doubanjiang.[China's Culinary Treasures]3,Add red pepper and Sichuan pepper powders, stir-fry for about half a minute, then add the rabbit heads and continue stirring.