Velvet Antler and White Fungus Soup

Name: Velvet Antler and White Fungus Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 50 g water-soaked white fungus; 0.5 g velvet antler powder; 25 g chicken tenderloin; 5 g pork fat; 5 g ham (cut into small diamond-shaped slices); 5 g winter bamboo shoots (cut into small diamond-shaped slices); 5 g bok choy (cut into small diamond-shaped slices); 1 egg white; 2.5 g fine salt; 5 g Shaoxing wine; 5 g Sichuan pepper water; 1.5 g MSG; 1500 g stock

Snow fungus meatball soup flavored with velvet antler noodles

35 min

Easy

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Ingredients

water-soaked white fungus 50 g

velvet antler powder 0.5 g

chicken tenderloin 25 g

pork fat 5 g

ham (cut into small diamond-shaped slices) 5 g

winter bamboo shoots (cut into small diamond-shaped slices) 5 g

bok choy (cut into small diamond-shaped slices) 5 g

egg white 1

fine salt 2.5 g

Shaoxing wine 5 g

Sichuan pepper water 5 g

MSG 1.5 g

stock 1500 g

Instructions

Make the paste

Pound the chicken tenderloin and pork fat into a fine paste. Loosen it with the egg white, then add a pinch of fine salt, the Sichuan pepper water, MSG, velvet antler powder, and a small amount of the stock. Mix until the mixture reaches a porridge-like consistency.

Cut the ingredients

Cut the ham, bok choy, and winter bamboo shoots into small diamond-shaped slices.

Blanch the meatballs

Pour water into a wok. When it reaches about eighty percent of a boil, squeeze the paste into cherry-sized balls and drop them into the wok. Blanch until cooked through, then remove and drain.

Finish the soup

Pour the stock into a wok. Add the fine salt, Shaoxing wine, Sichuan pepper water, winter bamboo shoots, bok choy, and ham, then add the white fungus and the cherry-sized meatballs. Once it comes to a boil, skim off the foam and transfer to a serving bowl.