【fresh Meat and Shrimp Wonton】

【fresh Meat and Shrimp Wonton】

1. Prepare the meat, green onion and ginger. Wash the meat, drain the water, separate the fat and lean, and freeze them in the refrigerator for about 30 minutes;

2. Take out the frozen hard meat and slice the fat and lean meat first;

3. Cut it into strips;

4. Finally dice. In the step chart, I used lean meat to demonstrate;

5. Add minced ginger to the lean meat and chop it into puree;

6. Finely chopped lean meat, diced fat, and dried shrimp skins;

7. Mix fat and lean meat in a large bowl;

8. Add the cooking wine, light soy sauce, oyster sauce, black pepper, sugar, and salt in seasoning A, and beat them in one direction until they are evenly mixed (the process of adding seasoning is not mapped, it should not be too long~~);

9. Wash the shrimp skin 1, drain the water, chop it, and add it to the meat;

10. Add water in portions, and whip in one direction. Each time, the water added in the previous time is completely absorbed by the meat filling, and then it is added to the next time;

11. Wonton filling is filled with water;

12. Add appropriate amount of homemade shrimp oil, mix well;

13. Add the chopped green onion and mix well (I also cut some corn kernels by hand);

14. The finished wonton filling should be very moist and shiny;

15. Take a piece of wonton wrapper and put an appropriate amount of wonton filling;

16. Knead it into a ball with your hands and place it in a container. Repeat this action to pack the amount you want to eat;

17. Boil a pot of clean water, heat it on high heat, add a little salt after the water boils;

18. Add the wontons and stir gently along the side of the pot with a spoon to prevent the wontons from sticking to the bottom; 26.

19. After boiling on high fire, add appropriate amount of cold water;

20. Boiling again, the wonton becomes transparent, and when it rises to the surface, it is cooked;

21. While cooking the wontons, put shredded seaweed, concentrated chicken juice, dried shrimp skin 2 and chopped green onion in a bowl;

22. Pour in boiling water;

23. Pour in the cooked wontons, add a few drops of sesame oil, and start eating!

Tips:

1. For the wonton filling, put the seasoning first, then the water, and finally the oil, so as to lock the moisture and flavor;

2. The chopped green onion in the wonton filling should be put before the wonton, so it is easy to taste if it is put early;

3. The filling is best to be whipped, so that it tastes good;

4. Cut the fat diced pork to about 0.2mm, not too small. The wontons cooked in this way will melt the diced pork and wrap it in the mashed meat. It will be full of fragrant flavor, and it will be neither wood nor greasy;

5. Homemade prawn oil can be replaced with sesame oil or ordinary cooking oil, I just use it when I have it. The amount of oil is adjusted according to the fatness of the meat and your own taste;

6. When cooking wontons, put some salt in the water, the wontons will cook faster;

7. You can pack more wontons at a time, freeze them in the refrigerator until they are hard, then pack them into a bag and seal them. You don't need to thaw them when eating, just boil the underwater wontons directly;
8. The method of wrapping wonton is as you like. 1. For the wonton filling, put the seasoning first, then the water, and finally the oil, so as to lock the moisture and flavor;

2. The chopped green onion in the wonton filling should be put before the wonton, so it is easy to taste if it is put early;

3. The filling is best to be whipped, so that it tastes good;

4. Cut the fat diced pork to about 0.2mm, not too small. The wontons cooked in this way will melt the diced pork and wrap it in the mashed meat. It will be full of fragrant flavor, and it will be neither wood nor greasy;

5. Homemade prawn oil can be replaced with sesame oil or ordinary cooking oil, I just use it when I have it. The amount of oil is adjusted according to the fatness of the meat and your own taste;

6. When cooking wontons, put some salt in the water, the wontons will cook faster;

7. You can pack more wontons at a time, freeze them in the refrigerator until hard, then pack them into a bag and seal them. You don't need to thaw them when you eat, just boil the underwater wontons directly.
8. The method of wrapping wonton is as you like. 1. For the wonton filling, put the seasoning first, then the water, and finally the oil, so as to lock the moisture and flavor;

2. The chopped green onion in the wonton filling should be put before the wonton, so it is easy to taste if it is put early;

3. The filling is best to be whipped, so that it tastes good;

4. Cut the fat diced pork to about 0.2mm, not too small. The wontons cooked in this way will melt the diced pork and wrap it in the mashed meat. It will be full of fragrant flavor, and it will be neither wood nor greasy;

5. Homemade prawn oil can be replaced with sesame oil or ordinary cooking oil, I just use it when I have it. The amount of oil is adjusted according to the fatness of the meat and your own taste;

6. When cooking wontons, put some salt in the water, the wontons will cook faster;

7. You can pack more wontons at a time, freeze them in the refrigerator until they are hard, then pack them into a bag and seal them. You don't need to thaw them when eating, just boil the underwater wontons directly;
1. For the wonton filling, put the seasoning first, then the water, and finally the oil, so as to lock the moisture and flavor;