Red Oil Chao Shou
1.
Peel the pork and cut into small pieces, dice the carrots, and chop the ginger into small pieces and put it into the food processor.
2.
After the filling is finished, add 1 tablespoon of light soy sauce, eggs, and 1 tablespoon of sesame oil and mix well. Then stir evenly in one direction.
3.
Take a piece of hand-wrapped skin and wrap the right amount of stuffing.
4.
Fold the shou skin into a triangle.
5.
Pinch the two corners together to form a raw embryo. The wonton wrapper you bought is dry and not easy to stick. Use chopsticks that roll the stuffing to stick a little stuffing and apply it to the overlapping area to squeeze it tightly. Just wrap it up like this.
6.
Put the wrapped copy hands one by one in the container, if you can’t finish eating, remember to freeze.
7.
Add an appropriate amount of water to the pot, wait for the water to boil, put it in the hand, and cook until it floats to the surface and remove it to fill a bowl.
8.
Prepare the ingredients for the red oil. Press the garlic into a puree, add 1 tablespoon of light soy sauce, pepper oil, sesame oil, vinegar, and sugar to mix the ingredients.
9.
Take out the cooked dish and put it in a bowl, sprinkle with a proper amount of green onions, and drizzle with red oil.
Tips:
Reminder: Put a piece of oiled paper in the container that contains the copy hand, so as to avoid the hand copy that can't finish eating from sticking to the container.
