Spicy Rabbit Head (Mala Tu Tou)

Thoroughly clean the 1000 grams of Rabbit heads, removing any fur or impurities. Rinse under cold water and pat dry. Rub 5 grams of Salt all over the Rabbit heads.

In a large pot, bring 1500 grams of Water to a boil. Add the Rabbit heads, 20 grams of sliced Ginger, 20 grams of chopped Scallions, and 20 grams of Shaoxing wine. Blanch for 5 minutes, then drain and rinse the Rabbit heads under cold water to remove any scum. Set aside.

Slice the remaining 30 grams of Ginger, smash the 30 grams of Garlic cloves, and cut the remaining 30 grams of Scallions into 5cm segments. Roughly chop the 30 grams of Dried red chilies.