Poached Rabbit Meatball Soup

Name: Poached Rabbit Meatball Soup
Total time: 4 h
Ingredients: 500g wild rabbit meat (soak in water for 4 hours, remove blood foam and grassy odor, wash clean, remove fascia, mince into fine paste with double knives); 15g cucumber slices (cut into eye-shaped slices); 15g rehydrated dried baby shrimp; 10g ham (cut into eye-shaped slices); 100g Chinese cabbage (wash clean, cut into eye-shaped slices, blanch in boiling water); 50g rehydrated silver ear (picked clean, washed, and sliced); 50g pine mushrooms (picked clean, washed, and cut into thin slices); 1500ml chicken soup; 10g coriander (picked and washed, cut into sections); 25g dried daylily buds (soaked until soft in water, picked and washed, squeezed dry, cut into sections); 100g egg white; 10g ginger (peeled, washed, cut into shreds); 15g sesame oil (5g of which is used for mixing the filling); 10g scallion (peeled, washed, cut into shreds); 2g MSG; 15g cooking wine; 2g pepper powder; 50g starch (for mixing filling); 5g vinegar (aromatic vinegar, for adjusting sour and spicy flavor)

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

4 hours

Medium

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Story

This cozy Korean-inspired rabbit meatball soup is a heartwarming dish defined by its rich, milky white broth, soft yet pleasantly chewy rabbit meatballs, and bright, well-balanced spicy and sour notes that make every spoonful deeply satisfying.

Ingredients

wild rabbit meat (soak in water for 4 hours, remove blood foam and grassy odor, wash clean, remove fascia, mince into fine paste with double knives) 500g

cucumber slices (cut into eye-shaped slices) 15g

rehydrated dried baby shrimp 15g

ham (cut into eye-shaped slices) 10g

Chinese cabbage (wash clean, cut into eye-shaped slices, blanch in boiling water) 100g

rehydrated silver ear (picked clean, washed, and sliced) 50g

pine mushrooms (picked clean, washed, and cut into thin slices) 50g

chicken soup 1500ml

coriander (picked and washed, cut into sections) 10g

dried daylily buds (soaked until soft in water, picked and washed, squeezed dry, cut into sections) 25g

egg white 100g

ginger (peeled, washed, cut into shreds) 10g

sesame oil (5g of which is used for mixing the filling) 15g

scallion (peeled, washed, cut into shreds) 10g

MSG 2g

cooking wine 15g

pepper powder 2g

starch (for mixing filling) 50g

vinegar (aromatic vinegar, for adjusting sour and spicy flavor) 5g

Instructions

Prepare rabbit meat

Soak the wild rabbit meat in water for 4 hours to remove blood foam and grassy odor, then wash clean, remove the fascia, and mince into a fine paste using two cleavers.

Prepare the filling

Put the rabbit meat paste into a porcelain basin, add cooking wine, egg white, refined salt, 5g of sesame oil, and starch, then stir evenly to form the filling.

Blanch the meatballs

Squeeze the mixed filling into 3cm-diameter meatballs, blanch them briefly in a pot of boiling water, then remove and cool in cold water.

Prepare the auxiliary ingredients

Cut the cucumber and ham into oval-shaped slices; wash the Chinese cabbage, cut into oval slices, blanch in boiling water briefly, then cool in cold water; pick the pine mushrooms clean, wash, and cut into thin slices; pick the coriander clean, wash, and cut into sections; soak the daylily buds until fully rehydrated, pick clean, wash, squeeze out excess water, and cut into sections; peel the green onion and ginger, wash, and cut both into shreds; pick the rehydrated white fungus clean, wash, and cut into slices.

Simmer the dish

After cleaning the casserole, add chicken broth, shredded green onion and ginger, all the prepared auxiliary ingredients, rehydrated dried shrimp, and sliced white fungus, then add cooking wine, refined salt, and MSG. Bring to a boil, adjust the seasoning to taste, add the rabbit meatballs and sliced pine mushrooms. Once cooked through, remove the main and auxiliary ingredients, and divide them into small individual bowls.

Make the sour and spicy soup

Skim off the foam from the remaining soup in the casserole, add rice vinegar, ground white pepper, and sesame oil to create a sour and spicy broth, add the coriander sections, bring to a boil, then pour the broth evenly into each small bowl of rabbit meatballs, and it is ready to serve.