Most people use water chestnuts, small greens, cabbage, etc., and the meat is pork or pork buttocks (when wrapping wontons, the filling should be more than enough to fill the ravioli.) Here's how to do it

Preparation materials are as follows:

200 grams of lean pork, 800 grams of water chestnuts, 400 grams of won ton wrappers, 2 eggs, 1 tablespoon of soy sauce, 1 teaspoon of Chinese wine, 1 teaspoon of chicken essence, 1 teaspoon of salt, 1 teaspoon of chopped green onion, 1 teaspoon of sesame oil. 1 teaspoon each of chicken broth, salt and chopped green onion, 8 grams of minced ginger, 1 green onion, 2 teaspoons of sesame oil, 600 ml of stock, shredded egg skin, green garlic and a little chopped cilantro.

Making method is as follows:

1? clean and drain the water, clean and cut the green onion into slightly larger pieces, ginger chopped;

2? blanch the water chestnuts in a pot of boiling water for 1 minute to cool and squeeze out the water;

3? cut the chestnuts into slightly larger pieces;

4. the lean pork stuffing is not a good idea, but it's a great way to make a meal. And in turn, wrap all the remaining filling into wontons;

7? Cut the egg skin into thin shreds, parsley, chopped garlic and set aside;

8? Pour the stock into the cooking pot, bring to a boil over high heat, put in the wrapped wontons, and cook until the wontons float, then put the wontons into bowls with the soup and sprinkle them with the shredded egg skin, chopped garlic, parsley and can be used.

Tips:

1 vegetables and meat wontons to do a good job, mastering the ratio of vegetables and meat is the key. Generally vegetables blanch and squeeze the weight of the water and meat filling ratio of 1.5:1, with this ratio of wonton filled with the best taste.

2? As a filling with chopped vegetables do not cut too finely chopped, too finely chopped but affect the taste.