condiments

Fat and thin pork, wonton skin, eggs.

condiments

Leek, ginger, salt, soy sauce, soy sauce, sesame oil, coriander, white pepper.

Start cooking

Stuffing: Chop pork and ginger into meat stuffing, add an egg and stir in one direction, add salt/white pepper, soy sauce and chives, and stir well (stuffing is a technical job).

Wrapping wonton: after the meat stuffing is allowed to stand for 20 minutes, take out the ready-made wonton skin; Dig out a spoonful of meat stuffing, put it in the center of wonton skin, fold it into three equal strips, dip it in a little water with your hand, press one end of the strip on the other end and turn it over.

Soup blending: the flavor of wonton often depends on its soup. A simple wonton is to put soy sauce, sesame oil, spicy oil and salt in a bowl and scoop clear soup or bone soup or chicken soup.

Boil wonton: Don't use too much fire to thin the wonton skin. Boil water in a soup pot, put it in wonton and keep it on medium heat. When the soup boils again, pour some cold water and continue to cook. Just pour cold water for two or three times, and the wonton skin will become transparent and soft, and drain water slightly.

In fact, the practice of Fujian wonton is the same as that of many places in the south.