Dry Fried Shepherd's Purse and Bamboo Shoot Meat Wonton

Name: Dry Fried Shepherd's Purse and Bamboo Shoot Meat Wonton
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Minced pork; 200g Spring bamboo shoots; 250g Wonton wrapper; 2 tbsp oil; 1 tbsp Oyster sauce; 4g salt; 2 tbsp Rice wine; 1 tbsp Fresh soy sauce; 1 piece egg; a little sesame oil; a little Rice vinegar

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Wonton is my favorite kind of pasta. It packs a lot every time. Anything you can't finish eating will be stored in the refrigerator. If you don't eat it for a while, you will miss its taste. It's enjoyable. Wonton cooking methods are also diversified, such as soup, steaming or dry frying, and use different cooking methods to taste its different flavors. The child said that he wanted to eat dry fried, so I fry a pot first, and the smell is tangy after the pot is out of the pot. Everyone in the family, one pot is not enough to eat, and another pot is not enough. Try to do what you like.

Dry Fried Shepherd's Purse and Bamboo Shoot Meat Wonton

1. Prepare the chopped shepherd’s purse, wonton wrapper, minced pork, spring bamboo shoots, remove the shells and cut into long slices

Dry Fried Shepherd's Purse and Bamboo Shoot Meat Wonton recipe

2. Blanch the spring bamboo shoots in a pot under cold water, then pick up and chop them. 3.

3. Knock an egg into the minced pork, add salt, rice wine, and oyster sauce and stir in a clockwise direction until it is viscous, then add a little water and stir again until it is viscous, then pour the shepherd’s purse and mix well

4. Pour the chopped bamboo shoots, add a little sesame oil and fresh soy sauce and stir well

5. Take a piece of skin and add the filling and wrap it up

6. This is part of the package

7. Pour the oil in the non-stick pan after heating

8. Add the wontons in warm oil and fry over medium heat until the bottom turns yellow

9. Pour in half a bowl of water, the amount of water can submerge the bottom of the wonton, and cover it with high heat and fry

10. Fry until the moisture is dry, open the lid, fry the bottom crispy, turn off the heat and get out of the pan

11. Began to eat

Tips:
1. The wonton wrapper I use is very thin, about 70 sheets per pound of wonton wrapper. I wrap a lot at a time, and the amount here is already decomposed.
2. Please adjust according to your own tastes for different tastes.