Big Wonton with Egg Skin Shepherd's Purse
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare shepherd's purse, wonton wrappers, and minced pork.
2. The black fungus is soaked, washed, shredded, and seasonings such as eggs, green onions, and sesame oil are prepared.
3. Wash the shepherd's purse, blanch it with boiling water, remove it, and rinse with cold water.
4. Chop the shepherd's purse, squeeze a little bit of juice, and set aside.
5. Put the minced meat in a mixing bowl, add minced ginger and chopped green onion.
6. Add salt, sugar, chicken essence, and pepper.
7. Knock in 2 eggs.
8. Add cooking wine, fresh soy, vegetable oil, sesame oil.
9. Add the right amount of water in 2 times. Stir in one direction.
10. Add shepherd's purse.
11. Stir well.
12. Wrap the wontons and set aside.
13. Take 1 egg and beat well, put it in a pot and spread it into egg skins.
14. Shovel it with a spatula and add 1 bowl of water.
15. Add black fungus, mustard tuber, and boil on high heat.
16. Add salt, chicken essence, chopped green onion, and serve as egg crust soup.
17. The wontons are boiled and cooked and served.
18. Pour the egg crust soup and drizzle with red oil.
