Fresh Meat Ravioli

Name: Fresh Meat Ravioli
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork front leg; 500g Bone soup; 10g Vegetable oil; 1 tablespoon sesame oil; 5g salt; 2 pcs Chives; Some Balsamic vinegar; Some Celery leaves; a little Oyster sauce

by Favorite Xiaozhi

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Food is the most important thing for the people, and the first thing every day is to eat. Wontons wrapped by themselves, choose good pork forefoot, add the boiled bone broth, put in chopped green onion and fragrant sesame oil, and it makes you drool when you think about it. "

Ingredients

100g Pork Front Leg
500g Bone Soup
10g Vegetable Oil
1 tablespoon Sesame Oil

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5g Salt

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2 pcs Chives
Some Balsamic Vinegar
Some Celery Leaves
a little Oyster Sauce

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Fresh Meat Ravioli

1. Thin skin and more meat, one bite, we like pure meat without vegetables.

2. The ingredients are ready.

3. The pork front leg meat is tender, fat and thin, and tastes fine.

4. The food machine stirs.

5. Add light soy sauce, starch, salt, and a little oil, and stir in one direction with chopsticks.

6. Put the egg in, don't look at it so thinly, it will be super soft when cooked.

7. Take a piece of wonton wrapper and use chopsticks to put an appropriate amount of minced meat.

8. Take a piece of wonton wrapper, use chopsticks to put in an appropriate amount of meat filling, hold the wonton wrapper with your left hand and tighten it and pull out the chopsticks by the way.

9. The wontons are just wrapped. Isn't it simple?

10. queue.

11. Bring enough water to a boil, add the wontons, add a little cold water after the water boils, wait until the wontons are boiled again and float on the water.

12. Put the bone broth in the pot, add vegetable oil, salt, light soy sauce, dark soy sauce, sesame oil, vinegar chives, and celery leaves.

13. Fragrant.

14. Feast on it.

Tips:
1. Choose pork front leg meat, which tastes good.
2. Add salt, light soy sauce, starch, and oyster sauce in one direction and stir into a viscous shape.