Three Fresh Wontons
1.
Cut off the roots of wild vegetables (shepherd's purse), wash and drain.
Boil the pot with boiling water, add wild vegetables to boil, remove and drain the water to cool, grab a handful of balls and squeeze the water out, put the cabbage balls on the chopping board and chop them from beginning to end, and then cut them vertically from beginning to end. No need to chop.
2.
Pour the base tail shrimp into boiling water, blanch it for a few minutes, pour out the boiling water, pinch the head and remove the tail, then you can peel it easily
3.
For the peeled shrimp, remove the shrimp thread and rinse with water to drain.
4.
Wash the front leg of pork, cut into long strips, blanch it with boiling water, remove and drain the water, and mince it with a meat grinder
5.
Also put the shrimp in and wring
6.
Chop the fat separately with a knife and put them together. My meat grinder does not work well for grinders.
7.
Wash the green onions and chop from start to finish, scrape and peel the ginger, and mince
8.
Put the meat and shrimp into the pot, add minced ginger, chopped green onion and eggs
9.
Add salt, cooking wine, chicken bouillon, light soy sauce, and stir briefly.
10.
Add oil residue and crushed wild vegetables. I also left some fat separately in the pot and boiled it into oil residue and chopped it, which is very fragrant in the vegetable filling.
11.
Mix well, wrap a few and cook to taste the saltiness. This can be adjusted.
12.
Just wrap it up
13.
Teach you a way to preserve wontons: put the wrapped wontons together in a steaming rack and put them in the refrigerator to freeze
14.
After freezing, take them off one by one, put them in a fresh-keeping bag, tie them up, and put them in the freezer. In this way, the next time you take it out, it won't be a group, it will be one by one!
It's so delicious, just eat and forget to take pictures.
Tips:
Before peeling the shrimps, blanch them with boiling water. They are easy to peel.
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