Grass Head Bamboo Shoot Meat Wonton#春野菜#
1.
The grass heads bought back from the vegetable market are removed. I picked the old grass heads one by one. This step took a lot of time.
2.
Wash and chop the processed grass heads, and squeeze out some water with your hands.
3.
The spring bamboo shoots are peeled and washed, and then blanched in the pot
4.
Remove and rinse with clean water and chop for later use
5.
The pork is chopped well
6.
Put the pork mash, grass head and spring bamboo shoots in the pot
7.
Add some cooking wine, white pepper, ginger juice, light soy sauce, salt and a little sugar
8.
Stir well
9.
This is the prepared filling and wonton wrapper
10.
Take a piece of skin and put an appropriate amount of stuffing
11.
After sticking some clean water on the four sides of the leather, fold it in half, and then stick the bottom two corners together.
12.
Boiling water in a pot
13.
Add the wontons, cover and boil until boiling, then add some cold water
14.
Repeat 2 times, cook until the wontons float
15.
Put the wonton into the stock prepared in advance.
Tips:
Because grass head and spring bamboo shoots are used as fillings, they are mainly eaten as they are, so the seasoning should not be too heavy. It is best to have a stock in wonton soup. If not, you can only add salt and chicken powder with water! When eating this kind of wonton, I also like to add a little bit of lard made by myself to the soup, which is very fragrant.