Moon Krill Shortbread
1.
Prepare ingredients: wonton skin, krill meat, lean pork, carrots, mushrooms, chives, etc.
2.
Thaw krill meat at room temperature, wash and drain.
3.
Wash and chop the lean pork.
4.
Wash the mushrooms, blanch them, and chop; blanch the mushrooms to remove the dusty smell of mushrooms.
5.
Wash the carrots, peel and chop them.
6.
Mix krill meat, pork lean meat, shiitake mushrooms, carrots, chives, oil, salt, light soy sauce, lemon juice, cornstarch, and ginger powder together.
7.
Roll out the wonton skin. The wonton skin itself is very thin. Roll it out again and add the well-mixed krill meat filling.
8.
Put a piece of wonton wrapper on the cover and squeeze the sides tightly. This is done.
9.
Heat the pan, pour the oil, add in, and fry on low heat until slightly yellow.
10.
Flip and continue to fry until slightly yellow, golden, and out of the pan.
11.
After being out of the pot, cut it diagonally, it is crispy and crispy, and the middle is tender and delicious.
Tips:
1. The wonton wrapper itself is very thin and needs to be rolled again to make it thinner.
2. When frying, use a small fire and a little oil in the pan.
3. Lemon juice and ginger powder can remove fishy and increase fragrance.
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