Transformed into Little Fubao, known as the Little Expert in Pitfalls

One day, she accidentally discovered that the rabbit meat that the two unreliable brothers Jie Xige and Taotao said was chicken when they took her to eat for the first time was actually chicken.

But that restaurant also has rabbit meat, and there is a dish in which rabbit meat is cooked so tastes exactly like chicken, so real that no one would know unless they say anything.

Jesse and Taotao lied to her at first and didn't give her real rabbit meat. They were probably afraid that she wouldn't be able to accept it, Yingbao guessed.

After all, they had known each other for many years, and seeing that she had not done anything radical about eating rabbit meat, the two of them deliberately tricked her into going to Sichuan and tasting Sichuan specialties, eating rabbit cold…

So she often fooled brother Ye Mingchen and learned it from them. There is a classic line that is very true: He who keeps company with vermilion will be red, and he who keeps company with ink will be black.

If you stay with a person of a certain personality for a long time, you will indeed pick up their habits. Either you stick to them or they stick to you. Some people are determined and there are exceptions. (This does not mean that the whole person has changed. It means that you have learned a small habit from the other person. This is a trick. If you don't like it, please don't criticize me.)

Back to the topic:

Yingbao started to help in the kitchen with his mother Wang Yitong, grandmother Wang Cuihua, eldest aunt Lin Wan, and second aunt Zhou Xiayun.

Ye Yaozu and his two sons skinned the rabbit that had lost its head.

The scene is too bloody, use your imagination.

…………

The first ingredients to prepare for making cold rabbit are the right amount of cooking oil, dried chili peppers, onions, ginger, garlic, sesame seeds, peanuts, bay leaves, cinnamon, tangerine peel, peppercorns, corn starch, salt, chicken essence, pepper, five-spice powder, cooking wine, light soy sauce, dark soy sauce, bean paste, oyster sauce, white sugar, cumin powder...

Most of the ingredients were available at home, except for a few uncommon ones. Yingbao took them out from the space and added some to the empty seasoning jars.

Then, it was unclear who skinned the rabbits, grandpa, dad, uncle, or second uncle, and all the skinned rabbits were piled in a big basin.

Wang Yitong picked up two rabbits at random and cut them into small pieces with her sister-in-law Lin Wan, into the shape of rabbit cubes.

Zhou Xiayun went to the greenhouse in the backyard to pick some onions, garlic... and coriander..., came back and peeled them, cut off the heads covered with dirt with a kitchen knife, washed them, and began to cut them into slices.

Grandma Wang Cuihua was also busy boiling water on the kitchen stove. She rinsed the diced rabbit and dried it, or blanched it in water.

When the rabbit cubes are almost cooked, take them out, wash them, drain and marinate them. First add salt, then a small amount of chicken essence, pepper, five-spice powder, appropriate amount of cooking wine, light soy sauce, dark soy sauce, and then add the green onions, ginger and garlic prepared by my second aunt Zhou Xiayun.

Then add peppercorns, bay leaves, cinnamon, hawthorn, and tangerine peel. After all the seasonings are added, Yingbao takes out disposable gloves from the space and puts them on while her mother and grandmother are covering for her. She begins to turn the rabbit meat inside out, left, right, front, and back... until it is turned over and mixed evenly, so that the rabbit meat can absorb more seasonings.

Why not use chopsticks?

Because chopsticks are not as even as hands. Only when the rabbit meat and seasoning are perfectly combined and mixed evenly, the cold rabbit will be more delicious.

"Yingbao, is this what your master taught you?"