Rabbit meat ball

How to make rabbit meatballs:

Raw materials for making rabbit meatballs:

Rabbit meat 500g, cucumber 15g, Shuifa Haimi 15g, ham 10g, Chinese cabbage 100g, Shuifa Tremella 50g, Tricholoma matsutake 50g, chicken soup 1500ml, coriander 10g, jinzhencai 25g, egg white 100g, ginger 10g, sesame oil 15g, scallion 10g, MSG 2G, cooking wine 15g, pepper 2G, starch 50g, vinegar 5g.

The steps of making rabbit meat round are as follows:

1. Soak the rabbit meat in water for 4 hours, remove the blood foam and the smell of grass, wash it, remove the fascia, and chop it into mud with double knives.

2. Put the mashed rabbit into the porcelain basin, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir well.

3. Mix the stuffing well, squeeze it into 3 cm balls, put it into the boiling water pan, take it out, and let it cool.

4. Cut cucumber and ham into elephant eye slices; wash Chinese cabbage, blanch it with boiling water, and cool it too much; wash birch mushroom with water, and cut it into thin slices; pick and wash coriander, and cut it into sections; wash Chinese cabbage thoroughly with water, and squeeze it out of water, and cut it into sections; peel and wash scallion and ginger, and cut them into shreds; wash and slice Tremella with water, and prepare for use.

5. After washing the casserole, add chicken soup, shredded green onion and ginger and other ingredients

The characteristics of rabbit meat round are as follows

The soup is milky white and the meatballs are tender and waxy. It tastes delicious.

Rabbit meat ball

Bunny meatball is a Korean dish made of rabbit meat and cucumber slices.

Make food

Rabbit meat 500g, cucumber 15g, Shuifa Haimi 15g, ham 10g, Chinese cabbage 100g, Shuifa Tremella 50g, Tricholoma matsutake 50g, chicken soup 1500ml, coriander 10g, jinzhencai 25g, egg white 100g, ginger 10g, sesame oil 15g, scallion 10g, MSG 2G, cooking wine 15g, pepper 2G, starch 50g, vinegar 5g.

Production steps

1. Soak the rabbit meat in water for 4 hours, remove the blood foam and the smell of grass, wash it, remove the fascia, and chop it into mud with double knives.

2. Then put the mashed rabbit into the porcelain bowl, add cooking wine, egg white, refined salt, 5g sesame oil and starch, and stir well.

3. Mix the stuffing well, squeeze it into 3 cm balls, put it into a boiling water pan, take it out, and let it cool.

4. Cut cucumber and ham into elephant eye slices; limit the side of Chinese cabbage, wash it, cut into elephant eye slices, blanch it with boiling water, and cool it too much; wash the watery birch mushroom, and cut into thin slices; wash the coriander, and cut into sections; wash the water thoroughly, and squeeze out the water, and cut into sections; peel and wash the scallion and ginger, and cut them into shreds; wash the watery tremella, and slice them for use.

5. After the casserole is cleaned, add chicken soup, shredded green onion and ginger, various ingredients, steamed rice and Tremella slices, then add cooking wine, refined salt and monosodium glutamate, bring to a boil, adjust the taste, add rabbit meatballs and mushroom slices, take out the main and secondary ingredients after cooked, and put them in each small bowl.

6. Remove the froth from the original soup in casserole, add vinegar, pepper noodles and sesame oil to make it hot and sour, add coriander section, bring to a boil, and pour into each small bowl of rabbit circle.

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