Lean meat 1000g, glutinous rice flour 40g, compound phosphate 5g, chicken essential oil 2g, pork essence 1g, salt 20g and chicken powder 10g.

Exercise:

1, material selection: choose pig hind leg lean meat, as fresh as possible.

2. Meat removal: raw meat must remove fascia, broken bones, etc. Then divide the lean meat into soft and hard pieces, 400g each.

3. Pouring the meat: put the lean meat blank on the chopping block, pound it repeatedly with a wooden pestle, and add glutinous rice flour paste (glutinous rice flour mixed with appropriate amount of water), salt and compound phosphate. When tamping, the force should be even and rhythmic, and the meat blank should be turned repeatedly, and the fine fascia should be removed while tamping until the meat blank is beaten into a gelatinous paste. Then add chicken essential oil, pork essence and chicken powder, and stir well for later use.

Hanging of fresh clear soup special for qianlixiang wonton;

Rinse two chicken racks and 12 spareribs thoroughly in a boiling water pot, put them into a stainless steel soup bucket, add 4kg of clean water, and simmer for 4hr, remove floating foam, filter impurities and keep fresh clear soup for later use.

Boiled with scallion oil to make a seasoning for qianlixiang wonton;

Ingredients: salad oil 700g, lard 300g, onion1000g, Lee Kum Kee lobster sauce150g, Lee Kum Kee ribs sauce 50g and Lee Kum Kee seafood sauce 30g.

Making:

1. Slice1000g of red onion roots along the length and then dice them. Chop the lobster sauce.

2. Put salad oil and lard in the pot. When the oil is 60% hot, add chopped green onion and fry over low heat. When the onion turns Huang Shi, heat it and fry it over medium heat. When the onion turns brown, add lobster sauce, ribs sauce and seafood sauce, turn off the heat and stir well. Then put it in a container and let it stand for 4 hours before use.

Note: if there is no red onion, you can use chicken leg onion instead of green onion, otherwise the flavor is not enough.

The method of making the wonton skin of Qianlixiang: generally, the finished high-quality wonton skin is used, and it can also be operated by a skin making machine or made by hand;

Formula: Golden Elephant brand high-gluten flour 500g, salt 5g, cold water 170g, Chencun water 5g, windmill flour part (used for powder dusting).

(1) machine manufacturing:

Mix the materials evenly, let stand for 40 minutes, and then rub. After another 30 minutes, put it into the dough press until it becomes thin, and cut it into small squares with a knife.

(2) Handmade:

After the dough is made, it must be baked, and then rolled into a circle with a flour needle for 4 to 5 times. Spread 1 time after each roll, and sprinkle with dry flour (also called wheat starch) to prevent adhesion and increase transparency. Cut the rolled wonton skin into small squares with a knife.

Making method of qianlixiang wonton:

(1) Wonton is minced meat, so when wrapping it, one hand holds the skin blank, and the other hand holds the bamboo batch to pick the stuffing into the skin blank, and then squeeze it conveniently, and it will be cooked quickly and full of meat.

(2) Add a little salt, white pepper and chicken powder into a bowl, then add the cooked wonton, add a proper amount of seasoning onion oil, and finally sprinkle with chopped parsley. Season with Chili oil and white vinegar.