Of course, Bao Shuai just saw the surface, only knowing to fry the rabbit heads until golden brown outside and tender inside, but not understanding why this was done.
He didn't ask, and Chen Mo was too lazy to explain further.
The fried rabbit heads were neatly arranged on the chopping board. Chen Mo used the back of the Black Blade to pound on the rabbit skulls, opening a slit in each one.
The filtered red oil was then placed in the pot with green onions and ginger to sauté until fragrant before adding Chen Mo's usual braised meat spices, a mix of over a dozen spices.
This mixture, once prepared, can be directly used for any braised dishes, so Chen Mo archived the spice pack when preparing for big meals, finding it very convenient to use.
As the red oil and spices continued to sauté, the originally spicy aroma of the red oil gradually turned complex and smelled more mellow. Even Liu Rong and Zhang Peng, peeling eggs outside, couldn't help but look over.
