Sichuan Red Oil Chaoshou
by Tuo Tuo Ma
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. 400 grams of pork plum meat, whipped into puree, 15 grams of ginger, mashed, add a few peppers and a spoonful of salt, mix well with 15 grams of warm water, soak for 20 minutes, pour the soaked water into the meat puree, add an appropriate amount of chicken , Pepper, cornstarch, and egg white mix thoroughly to form wonton filling.
2. A stack of wonton wrappers is available in the market.
3. Wrap the wonton skin into the right amount of meat filling to make the wonton raw dough. I pack a lot at a time and put it in the top compartment of the refrigerator. When I want to eat it, I take it out and cook it.
4. Pour the broth into the soup pot, which can be chicken broth, bone broth, fish broth or seafood broth. I use chicken broth. Add a spoonful of salt and boil it over high heat for another minute to turn off the heat.
5. Mince garlic and chives.
6. Place the minced garlic in the bottom of the bowl, add the peppercorns, a spoonful of red oil, a spoonful of replicated soy sauce, and an appropriate amount of chicken essence and pepper.
