Red Oil Chao Shou

Name: Red Oil Chao Shou
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Minced pork; 200g Wonton wrapper; 3g Corn oil; 1g salt; 5g chopped green onion; 5g ginger; 1 clove garlic; 2g Soy sauce; 2g corn starch; 10g You Chili; 1g Vinegar; 2g Fresh soy sauce; 0.5g pepper powder

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Chaoshou is what Sichuan people call wontons. Wontons are made all over the country, and the red-oiled Chaoshou is one of the most famous varieties. Hongyou Chaoshou is a characteristic snack of the Han people in Sichuan. It belongs to Sichuan cuisine, this kind of snack is tender and delicious, and the soup is slightly spicy and fragrant.
In fact, the red oil can be mixed with soup or dry, and both taste good. The spicy oil made by myself is very fragrant, and the color is also very red and bright, which is very attractive to the appetite.

Red Oil Chao Shou

1. Prepare ingredients: minced pork and wonton wrappers

2. Chopped green onion and minced ginger

3. Add 1g salt, 5g chopped green onion, 5g minced ginger, 2g light soy sauce, 3g corn oil, 2g cornstarch, a little chicken essence and a little white pepper into the minced meat. Stir in one direction and set aside.

4. Start to outflank your hands, take a piece of wonton wrapper, and place the meat filling on a corner

5. Skin roll up

6. After the roll is finished, wipe some clean water on one end of the skin

7. Fold the other end

8. Stagger the two ends together and pinch the seal tightly.

9. Make red oil seasoning: put minced garlic, 2g fresh soy sauce, 1g vinegar, 10g chili pepper and a little pepper powder in a bowl

10. Copy your hands and wrap it in the boiling water

11. Boil on high heat until the hands rise, and then cook for a while to remove (use a spoon and soup tape to scoop into the seasoning bowl), sprinkle a little chopped green onion, mix well and start eating.

Tips:
1. The seasoning can be adjusted according to personal taste
2. Small wontons should not be cooked for too long, otherwise the skin will be easily boiled