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.
6.
Just wrap it up like this.
7.
Put the wrapped copy hands one by one in the container, if you can’t finish eating, remember to freeze.
8.
Step 8: Add 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 of the water and remove it to fill a bowl.
9.
Step 9: 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, 2 tablespoons of red oil, white sugar and mix the ingredients juice, remove the cooked dish and put it in a bowl, and sprinkle with an appropriate amount of green onions.
10.
The delicious and hot red oil is ready.
