Turbo pot vegetable and meat wontons

Ingredients:

Watercress

Stuffed minced meat

Wonton wrappers

Shiitake mushrooms

Black fungus

Mulled mustard

Shrimp skin

Egg

Cilantro, Seaweed

Ginger

Salt, cooking wine, pepper, chicken powder, sesame oil [Picture] Salt, cooking wine, pepper, chicken powder, sesame oil

Chicken soup< /p>

Recipe method:

1. Wash the watercress, blanch it in boiling water for a while, add cold water to cool it, squeeze out the water and chop into small pieces

2. Soak black fungus and shiitake mushrooms in warm water. Add a little vinegar to the water to shorten the soaking time

3. Chop the black fungus, shiitake mushrooms, pickled mustard and ginger into pieces

4. Add cooking wine, salt, pepper, and minced ginger to the minced meat and stir clockwise, then mix all the minced minced meat, add seasonings: salt, chicken powder, and sesame oil, stir thoroughly to form a filling, and leave it in the refrigerator for half an hour

< p>5. Beat the eggs, add a little oil to the pan, make an egg skin, cut into shreds after cooling

6. Take the middle of the wonton skin and add stuffing, fold the skin in half, then fold it in half again, and cut the two ends Bend it backwards and glue it together to form large wontons

7. Boil a pot of water, push the wontons in, cook until the wontons float, scoop them up and transfer them to an earthen pot

8. Add chicken soup to the earthen pot and bring to a boil. Add a little salt, chicken powder, and pepper. Add the wontons and gently push them with the back of a spoon. After boiling, add seaweed, shredded egg skin, and shrimp skin, sprinkle with coriander, and drizzle with a little sesame oil. Remove from heat.