1. Prepare the ingredients: lean meat cubes, shrimp smashed and marinated with a small amount of cooking wine, an egg
2. Make the filling: mix the marinated scary meat with the lean meat, add a little ginger, add chicken essence, salt, cooking wine, soy sauce and a small amount of egg liquid and mix well.
3. Take a piece of wonton wrapper, moisten all sides with egg liquid, scoop a little meat filling, and fold it into a triangle first
4. Flip the triangle in Figure 3 by 180 degrees, and then fold the corners on both sides to make the wonton into an ingot shape. If you don’t know how to do it, you can search the video to see how the shape of the wonton is pinched.
5. Heat oil with medium and small heat (see if the oil temperature is enough, you can first tear off a piece of wonton skin and throw it down. If the skin rises immediately, the oil temperature is fine), put the finished wonton into the oil pan, and use Chopsticks keep stirring to make them evenly colored
6. Drain the fried wonton first
7. Put all the fried wontons in the frying pan and re-fry them to make the skin crisper.
8. The twice-fried wonton is more golden in color, very delicious, and the shrimp inside has the feel of Q bombs.
