Yingbao told her mother, Wang Yitong, that there needed to be a space left in the pot. Then she took out some fermented soybean paste, scooped out two spoonfuls and added them to the space left in the pot. Meanwhile, her mother, Wang Yitong, stir-fried the fermented soybean paste until it turned red and mixed perfectly with the rabbit meat. Then she continued to stir-fry until all the rabbit meat was colored.

After soaking for half an hour, the chili pepper pieces were stir-fried again. During this stir-frying process, Yingbao added a spoonful of oyster sauce and a spoonful of sugar to enhance the flavor.

After stirring a few more times, Wang Yitong poured the spare roasted peanuts into the pot, added some white sesame seeds, and stir-fried them until the odor was completely removed. Just before it was ready to be plated, Yingbao sprinkled cumin powder on top, stirred it a couple more times, and then plated it.

The cold-served rabbit dish, made with generous portions of ingredients, is finally ready! Hard work pays off!

I took a small bite, and it was spicy, savory, and delicious!

Although the "cold-cooked rabbit" dish uses about 20 kinds of ingredients, when you put it in your mouth and eat it in a few bites, there is no overly strong seasoning flavor or visibly greasy feeling that makes you feel tired of eating it.

This dish is very well made and deserves a thumbs up. The aroma is just right, and the dried chilies, cut into sections and soaked in water several times, are not particularly spicy or pungent.

The rabbit meat is chewy but not dry or tough. The meat absorbs the seasonings very well and is very flavorful. The color is also great. Perfect.

Most importantly, its exterior is fully coated with a layer of white sesame seeds, which adds aroma to the meat and makes it visually appealing.

Some people love to eat freshly made "cold rabbit," but Xiang Yingbao prefers to let it cool down before eating. She's not in a hurry because she believes "haste makes waste" and also because she had eaten it many times with Jessie and Tao Tao back in modern times and found it to taste even better when it's cooled down.

Because at that time the meat will fully absorb the aroma, flavor and texture of the broth, making it even better!

Therefore, it's never too late to enjoy something delicious.

…………

While waiting for it to cool down, Yingbao started making another rabbit-themed dish.

This time I made a rabbit and potato stew, a dish that goes well with rice. It's a common home-style dish; when cooked properly, the rabbit meat is tender and delicious, and the potatoes are soft, sweet, and nutritious.

It's absolutely delicious with white rice, truly wonderful!

The first thing we need to prepare is potatoes. There are four people in the kitchen. Apart from Yingbao, a little girl, the other three women are all very capable workers.

"Yingbao, what else do you want to cook? Grandma will help you. Is there anything you need Grandma to make? Grandma will make it for you right away. Even if Grandma can't make it, there's your mother, your aunt, your second aunt... well... and your father, grandfather, uncle, and second uncle will definitely help you without hesitation." Just as Wang Cuihua finished making the cold-served rabbit, Yingbao, she immediately spoke up.

Yingbao said it wasn't a big deal and she didn't need so many people: "Grandma, we don't need so many people. My next dish is rabbit stew with potatoes. Could you wash some potatoes for me and peel them while you're at it?"

"Thank you, Grandma. Yingbao really loves your support, mwah!"

After saying that, Yingbao stood on a small stool and gave the old lady Wang Cuihua a kiss on the cheek.

Wang Cuihua touched her wrinkled face, her heart overflowing with joy. "My granddaughter kissed me! Yingbao kissed me!"