Pan-fried Shepherd's Purse Wonton

Name: Pan-fried Shepherd's Purse Wonton
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 900g Wonton wrapper; 15g salt; 5g Chicken Bouillon Powder; Some shallot; Some ginger; 3 tablespoons Cooking Wine; 4g Yuan Zhen Sugar; 1 piece egg; 1 tablespoon sesame oil; 3 tablespoons Vegetable oil; 5g pepper

by Jiang Hualiang

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Pan-fried Shepherd's Purse Wonton

1. Shepherd's purse removes the root, removes impurities, and washes

2. Let go of the water, blanch, remove, rinse with cold water, squeeze out the water, and chop.

3. Pork cut into minced meat

4. Prepare chopped green onion, chopped ginger and eggs

5. Knock the egg into the minced meat, put down the green onions, ginger, salt, oil, sugar, cooking wine, chicken essence, sesame oil, pepper, freshly soaked, and stir in one direction. (Add some water and stir in the middle.)

6. Add the shepherd's purse and stir well.

7. Wonton

8. Cold pan, put some oil, put the wontons in, put a few tablespoons of water, cover the pan, and fry the wontons on medium heat until the water is dry, sprinkle with chopped green onion and it is OK. Dip with vinegar when eating.