1. The old hen was cleaned up, cut into pieces, and put in a clay pot.
2. Add enough water (cold water) and cooking wine. Bring to a boil over high heat and boil the bleeding foam.
3. Skip the blood foam.
4. Add green onion, ginger and garlic. The chicken soup with garlic stew is particularly fragrant! Turn to low heat and simmer until the hen is soft and rotten (I have cooked it for about five hours) and the chicken soup is done!
5. Season the meat. The principle of Shuner is to add a little salt first, and it will become sticky after a few clockwise stirring. Then add sesame oil according to the liquid (eggs, cooking wine, light soy sauce, dark soy sauce, oyster sauce, water), powder (salt sugar, chicken powder) and solid (green onion and ginger). Such an order. Season the meat with water. Add a small amount more than once! Need to stir in one direction!
6. Put an appropriate amount of minced meat in the middle of the wonton wrapper.
7. Wontons are wrapped with a nest of hands!
8. Wontons are cooked. Add chopped green onion and salt to the bottom of the bowl, add the chicken broth and then add the wontons, you are ready to eat!
Tips:The salt in the chicken broth must be added at the end! \nBe sure not to worry about the minced meat with water and seasoning. One day I will come up with a detailed minced meat recipe. \nWhen stirring the minced meat, be sure to stir in one direction. The liquid should be added in small amounts and several times. One pound of minced meat can be poured into more than half of the rice bowl of water.
