Name: Sichuan Red Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Copy hand; 300g Minced pork; 1 piece egg; Some Chives; Some sesame oil; Some salt; Some Five spice powder; Some ginger; Some Soy sauce; Some Vinegar; Some Chili oil; Some lard

Sichuan Red Soup

by Happy tropical rainforest

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I don't like noodles, but I have a soft spot for dumplings and rice noodles. When I was at home, every morning, I would eat two or two chuoshou in the shop outside, or rice noodles. The chuoshou at home had thin skins and the meat was not much, but it was tender and smooth. One bite is a pleasure.
Chaoshou distinguishes clear soup, red soup and clear red soup later invented. The clear soup is not spicy, the red soup is spicy, and the clear red soup is a bit spicy. Of course, I can't eat the hand made from hometown in Guangdong. This time he suddenly wanted to make red soup hand made at home. The taste was unexpectedly good. The aunt even said that it was enough to have such a bowl when she was pregnant. "

Sichuan Red Soup

1. Buy ready-made hand-made skins, the kind that wraps wontons, square ones, not round ones.

2. Add an egg, a little allspice, sesame oil, salt, and chopped ginger to the minced meat.

3. Stir in one direction evenly.

4. Take a copy of the skin and place it on the palm of your hand, and place a small piece of minced meat on the lower corner.

5. Fold the corners up so that the size of the corners should cover the minced meat.

6. Fold the corner up again, and squeeze both thumbs on both sides of the minced meat.

7. Dip some water on the right corner, and pull the bottom of the left corner to the top of the right.

8. All the hand skins are wrapped.

9. The water in the pot is boiled.

10. Copy them one by one and cook them all. (The hand is very thin, the process is very fast)

11. Take a bowl and add some light soy sauce, salt, vinegar, lard, chili oil, and chopped green onion.

12. Use a little bit of soup to melt the lard.

13. Put the cooked hand in a bowl.

Tips:
1. I made the chili oil by myself. I use half of dried chili and Chinese pepper to fry and grind it into a powder, then add white sesame seeds and then brew the cooked oil, which is super fragrant.

2. Don't wrap too much minced meat when making hand-made buns. Otherwise, the skin will be boiled and the meat will not be cooked.

3. When seasoning, you must put lard and chopped green onion. If you can't eat spicy food, you don't need chili oil, which is also delicious.