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

Oh yeah!

The little old lady Wang Cuihua was thinking in her mind, but her hands didn't slow down at all. She took out the potatoes, washed them while smiling, and she couldn't stop smiling.

Yingbao shook his head and continued to prepare the ingredients needed for rabbit meat and potatoes...

There were green onions, ginger, garlic and so on. Fortunately, my second aunt Zhou Xiayun brought back a lot of them at that time, so there was no need to force the growth of the seeds.

The preparation of this dish is actually very simple. Everyone who has eaten it thinks that it tastes very good. It is a delicious dish, nothing special!

Yingbao remembered that this dish was very much loved by Brother Jie Xi and Tao Tao in modern times, and it was one of the must-order dishes every time they had a meal.

Then, Wang Yitong took some fresh rabbit meat from the basin in the yard, washed it, and began to chop it into 2 cm cubes and put it in a large bowl for later use.

Yingbao put cooking wine, light soy sauce, dark soy sauce, table salt, sugar, starch... very close to the iron pot, where he could reach it with just his hand.

Next, Yingbao began to teach his mother Wang Yitong how to make rabbit meat and potatoes.

Step 2: Place the cm cubes of rabbit meat in a large bowl, add appropriate amount of cooking wine, light soy sauce, table salt, pepper, and starch... After all these seasonings are used, put on disposable gloves, stir them evenly, and marinate for about ten to fifteen minutes.

Step 2: Then take the peeled potatoes and cut them into the same size as the rabbit meat, that is, the same 2 cm cubes. Then, soak them in clean water for a while, which will help remove the excess starch from the potatoes, making them taste and look better.

Then Wang Yitong cut the onion into small pieces, cut the ginger into slices, and minced the garlic.

After all these were prepared, Yingbao helped his mother Wang Yitong add some water into the iron pot. Wang Yitong then poured the marinated rabbit meat pieces into the boiling water pot to blanch them to remove the fishy smell, then scooped them out with a large colander and set them aside for later use.

Step 3: In another pot, add appropriate amount of oil, and when the oil is hot, add ginger slices and minced garlic and stir-fry until the garlic is fragrant.

Next, Wang Yitong deftly poured the rabbit meat pieces that had been set aside into the pot, and began to stir-fry them inside and out with a spatula until they were evenly mixed. Then she picked up the cooking wine and poured it in, followed by light soy sauce and dark soy sauce, and finally added sugar. She continued to stir-fry until everything was evenly mixed, then she scooped enough water from the bucket and added it. After it boiled, she turned down the heat on the stove and simmered it for another half an hour.

…………

Taking advantage of this half hour, Wang Yitong, Wang Cuihua, Lin Wan, and Zhou Xiayun washed a pile of skinned and bloody rabbits in the yard, and prepared to make them into dried rabbits, bacon rabbits... and hung them on the beams. When there is no meat in winter, they will cut five or six slices and add them to the dishes when cooking. It has some oil and meat, which can replenish the body's nutrition.

Step 4: After waiting for about half an hour, Yingbao saw that her mother and the others probably wouldn't be able to finish cooking the rabbits in a short time, so she took the potatoes that had been set aside, opened the lid of the pot, added the potato cubes in her hand into the pot, and continued to stew for about fifteen to twenty minutes. When she saw that the potatoes were all cooked, Yingbao added appropriate amounts of salt and sugar for seasoning, stir-fried it, and finally added appropriate amounts of water starch to thicken the soup.