Shepherd's Purse Wonton
by Meng Yue's small stove
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the pork leg and cut into small pieces into the blender.
2. Beat in an egg, half a bowl of clean water, and stir in salt, pepper, and peanut oil to form a delicate meat paste.
3. The stirred meat paste is packed out.
4. Remove the old leaves and roots of shepherd's purse, wash and drain.
5. Use a knife to chop the drained shepherd's purse slightly into a blender.
6. Stir into shepherd's purse chopped.
7. Pour the meat paste into the blender again and mix with the chopped shepherd's purse.
8. Prepare wonton wrappers
9. Take a piece of wonton wrapper and put a little filling.
10. Roll up from one corner.
11. Fold the two ends again in the middle.
12. Another package method: goldfish wonton.
13. Prepare the seasoning for the soup.
14. Bring half a pot of water to a boil in a pot on high heat, carefully lower the wontons into the pot one by one, and gently stir with a colander.
15. After the fire is boiled, chill the water twice. Just boil it again.
16. Rinse the seasoning with boiling water in a bowl, pick up the wontons and put them in a bowl. Sprinkle a little coriander and drizzle a few drops of sesame oil. Serve hot.
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