Hahahaha...

Xuanxu chuckled, "Jealous of you? Did I hear that right? Shangguan Fei, are you dreaming? My disciple Ye Ying is clever, witty, brave, and adorable. Most importantly, she's filial to me, her master. She always thinks of me, this old man, when there's something good to eat. And that's not all. My disciple Ye Ying is even better than your disciple Ji Wuchen. She's a prodigy among prodigies. Is that all? Do I need to be jealous of you?"

Shangguan Fei...

I'm feeling a bit down.

Forgot that this old guy's apprentice, Ye Ying, is the granddaughter of the battle maniac Ye Ling and the Demon Lord Di Jingtian. What a blunder... a blunder!

…………

Yingbao added a suitable amount of cornstarch to the marinated rabbit pieces that had just been mixed well, and continued to turn them over in the same way as before, turning them left, right, up, down, and back and forth... left and right, up and down, back and forth, until they were evenly mixed.

The diced rabbit meat was coated in cornstarch, tossed well, and then marinated for half an hour. So Yingbao set it aside to do other things...

Why is cornstarch added to diced rabbit meat?

Adding cornstarch prevents the stir-fried rabbit meat from becoming too dry and tough, which would make it less tasty.

Yingbao used scissors to cut the dried chilies that her second aunt Zhou Xiayun had brought back from the greenhouse in the backyard into small pieces of 1-3 centimeters. Then she took out a stainless steel basin, put the cut dried chilies in, and soaked them in water for about 20 minutes. This process can prevent the chilies from burning in the pot and also removes a small portion of the spiciness of the dried chilies.

In short, this kind of chili pepper makes rabbit meat taste delicious without being too spicy.

After finishing all that, Yingbao took out the peanuts that she had put in her space beforehand and started peeling them. First, Yingbao washed her little hands and wiped them clean with a small towel.

Yingbao picked up a small handful of peanuts and put them in her palm. She rubbed the skins together with both hands. Most of the peanut skins came off easily with a gentle rub. Only a small portion needed to be scattered out one by one and rubbed off.

Fortunately, Yingbao was quick-witted and nimble, and finished everything in a short time.

Bingo!

Yang yang yang~~ Check it out~~ Nao nao nao!

All the ingredients have been prepared. Yingbao and her mother Wang Yitong often work together, and it's only natural that they continue this time.

Wang Yitong poured oil into the wok. The stove fire used for blanching the vegetables hadn't gone out yet, so she didn't need to put in much effort; she just needed to add a few sticks of firewood.

Once the oil in the pan is about 80% hot, meaning it smells fragrant, add the marinated rabbit meat. Turn up the heat of the stove to a roaring flame and start frying the rabbit meat. This quickly locks in the moisture of the rabbit meat.

As always, this way of cooking rabbit meat makes it tender and perfectly cooked.

When it's almost done, reduce turning it. Wait until the rabbit meat is set before turning it over to ensure it's cooked more evenly. Then, slowly reduce the heat to a low simmer and continue cooking...cooking and cooking.

According to her daughter Yingbao, Wang Yitong waited until the rabbit meat changed color and turned a light golden brown before picking out the spices and then moving the half-cooked rabbit meat to the other side of the pan.