Chongqing Lao Ma Chao Shou

Name: Chongqing Lao Ma Chao Shou
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Wonton wrapper; 100g Minced pork; a little salt; a little sesame oil; a little chopped green onion; a little MSG; a little ginger; a little garlic; 1 piece egg; Some Soy sauce; Some You Chili; Some Pepper noodles; Some Chinese cabbage; a little pepper

by Mizige

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Lao Ma Chaoshou was founded in the Kangxi period of the Qing Dynasty. The Kuang family opened a snack bar in Chongqing, mainly selling snacks such as Dandan noodles and wontons. But business has been deserted. One day, when his nephew came to visit, he saw that the snack bar of his uncle and aunt was not doing very well, and he said: Sichuan people like spicy spicy food. If your uncle adds chili noodles, pepper noodles, red oil, etc. to wontons, they will surely sell well! The Kuang family then milled and processed the peppercorns and improved them many times. Slowly Lao Ma Chaoshou evolved.

Chongqing Lao Ma Chao Shou

1. Ingredients: dumpling skin, minced meat, eggs.

2. Add eggs, minced ginger, pepper, and salt to the minced meat and stir vigorously in one direction. Add chopped green onion and sesame oil and mix well.

3. Copy it up and put it on the plate.

4. Put soy sauce, monosodium glutamate, mashed garlic, pepper noodles (the amount depends on you), spicy pepper, and sesame oil into a large bowl, and then add a little boiling water.

5. After the water is boiled, put the Chaoshou and Chinese cabbage in the pot and cook (usually, just float them up), pick them up and put them in the prepared seasoning, sprinkle with chopped green onions.

Tips:
One: The pork is three-point fat and seven-point lean;
2: The meat filling tastes better when chopped by hand;
3: When mixing the meat, put the eggs and other seasonings in, and stir vigorously in one direction.
4: Be sure to put less salt and pepper in the meat.