Practice: 1. Cut the rabbit meat into cubes or slices, soak it in cold water for 30 minutes, remove the plasma and grassy smell, wash it, chop it into fine pieces, add Shaoxing wine, refined salt and egg white, evenly mix it to 60% taste, add clean water to the pot, and when it is heated to 60℃, squeeze the prepared rabbit meat into balls with a diameter of 2.5 cm and soak them in water.
2. Cut the magnolia slices, ham slices and cabbage slices into elephant eyes, blanch them with boiling water, take them out, let them cool, take water to make mushrooms into thin slices, wash coriander and cut them into sections, let the Flammulina velutipes grow thoroughly with boiling water, squeeze out the water, cut them into sections, and shred the onion and ginger.
3. Wash the casserole 1, add chicken soup, onion, shredded ginger, various ingredients, dried shrimps, auricularia, etc., then add Shaoxing wine, refined salt and monosodium glutamate, adjust the taste after boiling, add balsamic vinegar and pepper noodles to adjust the sour and spicy taste, pour sesame oil on it, add coriander and pour it into the soup cup.
Features: the soup is milky white, rich in color, hot and sour, crisp and tender.