Main ingredients:Rabbit heads6 pieces (about 700 grams)

Supporting ingredients: Spices (Star anise25 grams, cassia bark 15 grams, smallFennel seeds20 grams, licorice 10 grams, sand ginger 10 grams, perilla 5 grams,Sichuan pepper20 grams, sand 10 grams, cardamom 5 grams, cassia seed 15 grams, cloves 8 grams),Ginger100 grams, spring onions 150 grams, cooking wine 100 grams, rock sugar 400 grams,Chicken essence15 grams,Fine salt35 grams, fresh broth 5000 grams, refined oil 50 grams

Method:

1. Wash the rabbit heads and marinate with 20 grams of ginger, spring onions, and cooking wine for 4 hours.

2. Roast the rock sugar on low heat for 2 minutes, then smash it and fry it in refined oil until it turns a deep red color. Add 500 grams of boiling water to form the caramelized sauce.

3. Place the pot over high heat with fresh broth, add the remaining ginger, spring onions, salt, chicken essence, cooking wine (80 grams), caramelized sauce, and spices. Switch to low heat and simmer for 40 minutes to make the stock.Boilfor a while,stock.

4. Place the rabbit heads in the stock, bring it to a boil over high heat, then switch to low heat and simmer for 40 minutes. Remove from heat, soak for 1 hour, then remove and serve.

Features: The rabbit head, lips, cheeks, and other 7 parts are all edible with different mouthfeel, fragrant and spicy, very satisfying to eat.

This answer comes fromCookWebOfficial Website