It is relatively easy to prepare, the most difficult ingredient to find being the rabbit itself which is not so common in butchers and supermarkets as it once was.
In another bowl put about 2 tablespoons of chili bean sauce, 2 teaspoons of light soy, 1 teaspoon of sesame oil and a small pinch of sugar.
You will also need a tablespoon of fermented black beans, crushed and pounded in a mortar and pestle.
For a truly authentic and spicy flavour also prepare some chili oil.
After cooking, remove the rabbit and discard the ginger and spring onion.
Next heat some oil and fry the crushed black beans. Add the Sichuan chili bean paste mixture and cook well before adding the roasted peanuts and rabbit. Finally add 2 to 4 tablespoons of chili oil and stir well. Turn into a dish and sprinkle with a little finely chopped spring onion to garnish.