Rinse 1000 g rabbit head thoroughly under cold water.
2
In a large pot, combine rabbit head, 3000 g water, 10 g salt, 50 g ginger, 30 g garlic, 50 g scallions, 2 bay leaves, 5 g cinnamon stick, and 5 star anise.
3
Bring the pot to a boil, then reduce heat and simmer for 1.5 hours, or until rabbit head is tender.
