Materials: 300g pork stuffing (the ratio of fat meat to lean meat is 3:7, that is, 90g fat meat and 2 10g lean meat) and a proper amount of wonton skin.
Ingredients: ginger 1, 2 onions, eggs 1 (often the most delicious things only need the simplest ingredients, onion ginger).
Seasoning: water, soy sauce, oyster sauce, pepper (white pepper instead of black pepper), sesame oil (sesame oil), lard and salt.
-Start making-
①: Peel and shred the ginger, wash and cut the onion, put it in a small bowl and soak it in 150ml water for 30min. -(Note that the onions and ginger here should be soaked for more than 30 minutes to make the onions and Jiang Shui full of fragrance).
②: First, put the beaten or chopped pork stuffing into a large bowl, add 1 tsp of salt, and keep stirring in one direction until it emerges slightly and sticks to each other. —— (Note that this step of adding salt is different from the past, and the first step must be to add salt).
③: Add the soaked onion Jiang Shui in three times, stir in one direction with chopsticks each time until the meat is thick, and then add the next time until the meat is full, delicate and firm, and the chopsticks will not fall off when inserted into the meat. (Note, you don't have to add all the onions and Jiang Shui, it's better to fully insert the minced meat into the chopsticks).
④: Continue to add 1 teaspoon of white pepper, 1 tablespoon of oyster sauce and half a tablespoon of soy sauce, and stir well to taste fresh. (Note that the steps here are mainly seasoning and stirring evenly).
⑤: Finally, add 1 serving egg white and a little sesame oil, and mix well again to enhance fragrance before use. Note that it is also essential and essential to add eggs and sesame oil in the last step.
⑥: Take a wonton skin, dig a spoonful of meat into the wonton skin with a spoon, fold the two sides in half, then pick up the two corners at the lower end and knead them together to make the whole wonton look like an ingot, and the wonton will be wrapped. Repeat this step until all the meat stuffing is wrapped for use.
⑦: Add enough water to the pot and bring it to a boil. After the water boils, keep it on medium heat. Put the wrapped wonton one by one, cook until the wonton floats one by one, add a pot of cold water, cook until the water boils, and then take out the wonton. Pay attention to licking cold water once when cooking wonton.
⑧: Add a little lard, a little leek powder and a little salt into the edible bowl, first scoop out a proper amount of soup for cooking wonton with a pot spoon, then scoop the cooked wonton into the bowl and mix well to serve.