Blanched Rabbit Meatballs

Name: Blanched Rabbit Meatballs
Cuisine: Chinese
Ingredients: 500g Wild rabbit meat (soak in water for 4 hours to remove blood foam and grassy smell, wash, remove fascia, mince into a paste using two knives); 15g Cucumber slices (cut into diamond-shaped slices); 15g Soaked dried shrimp; 10g Ham (cut into diamond-shaped slices); 100g Napa cabbage (wash, cut into diamond-shaped slices, blanch in boiling water); 50g Soaked white fungus (clean and slice); 50g Pine mushrooms (clean and slice thinly); 1500ml Chicken broth; 10g Cilantro (clean and cut into segments); 25g Daylily (soak until tender, clean, squeeze out water, cut into segments); 100g Egg whites; 10g Ginger (peel, wash, and julienne); 15g Sesame oil (5g used for mixing the filling); 10g Scallion (peel, wash, and julienne); 2g MSG; 15g Cooking wine; 2g Ground white pepper; 50g Starch (for mixing the filling); 5g Vinegar (Chinkiang vinegar, for sour and spicy flavor)

Korean-style rabbit meatball soup with a milky white broth, tender, chewy meatballs, and a bright, appetizing sour-spicy flavor.

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Ingredients

Wild rabbit meat (soak in water for 4 hours to remove blood foam and grassy smell, wash, remove fascia, mince into a paste using two knives) 500g

Cucumber slices (cut into diamond-shaped slices) 15g

Soaked dried shrimp 15g

Ham (cut into diamond-shaped slices) 10g

Napa cabbage (wash, cut into diamond-shaped slices, blanch in boiling water) 100g

Soaked white fungus (clean and slice) 50g

Pine mushrooms (clean and slice thinly) 50g

Chicken broth 1500ml

Cilantro (clean and cut into segments) 10g

Daylily (soak until tender, clean, squeeze out water, cut into segments) 25g

Egg whites 100g

Ginger (peel, wash, and julienne) 10g

Sesame oil (5g used for mixing the filling) 15g

Scallion (peel, wash, and julienne) 10g

MSG 2g

Cooking wine 15g

Ground white pepper 2g

Starch (for mixing the filling) 50g

Vinegar (Chinkiang vinegar, for sour and spicy flavor) 5g

Instructions

Preparing the rabbit meat

Soak the wild rabbit meat in water for 4 hours to remove the blood foam and grassy smell, wash it, remove the fascia, and mince into a paste using two knives.

Making the filling

Place the rabbit paste in a porcelain bowl, add cooking wine, egg whites, fine salt, 5g sesame oil, and starch, and mix well to form the filling.

Blanching the meatballs

Squeeze the mixed filling into 3cm balls, blanch in boiling water, remove, and rinse with cold water.

Preparing the ingredients

Cut the cucumber and ham into diamond-shaped slices; wash the napa cabbage, cut into diamond-shaped slices, blanch in boiling water, and rinse with cold water; clean and thinly slice the pine mushrooms; clean and cut the cilantro into segments; soak the daylily until tender, clean, squeeze out the water, and cut into segments; peel and wash the scallion and ginger, and julienne both; clean and slice the soaked white fungus.

Cooking

After cleaning the clay pot, add the chicken broth, scallion and ginger shreds, all the ingredients, soaked dried shrimp, and white fungus slices, then add cooking wine, fine salt, and MSG. Once boiling, adjust the seasoning, add the rabbit meatballs and pine mushroom slices. Once cooked, remove the main and side ingredients and divide into individual small bowls.

Seasoning the soup

Skim the foam from the broth in the clay pot, add Chinkiang vinegar, ground white pepper, and sesame oil to create a sour and spicy flavor. Add cilantro segments, bring to a boil, and ladle over the rabbit meatballs in each small bowl. Serve immediately.