Ingredients:
5 rabbit heads

Seasonings:
400g Chaotianxiang Beef Tallow Hot Pot Base, 60g Haoji Spicy Sichuan Sauce

, 3g Indian chili peppers, 50g soybean oil, 1200g water, 10g cooking wine, 10g ginger, 10g scallion, 1g pepper

Preparation Method:

1. Wash the rabbit heads and place them in a pot. Add water, ginger, scallion, pepper, and cooking wine. Blanch briefly and set aside.

2. Heat the oil in a pot and stir-fry the Indian chili peppers. Add water, Chaotianxiang Beef Tallow Hot Pot Base, and Haoji Spicy Sichuan Sauce. Bring to a boil and add the rabbit heads.

3. Transfer the rabbit heads and the broth to a pressure cooker. Cook under pressure for 10 minutes, then turn off the heat and let it sit for 15 minutes. Remove and plate.

Dish Characteristics:
The rabbit heads are tender and sticky, with a rich and spicy flavor.