food

Pig forelegs, shepherd's purse, mushrooms, onion ginger, cooking wine, salt, pepper noodles, chicken essence, soy sauce, oyster sauce, sesame oil, wonton skin.

step

1. Wash the pork, control the water, put it on Deborah chopping board, dice and chop it into meat, dice the mushrooms and chop the shepherd's purse.

2. Chop onion and ginger and soak them in warm water to get onion Jiang Shui.

3. Add a proper amount of salt, pepper noodles, chicken essence and cooking wine to the meat and stir well. Then add a small amount of onion Jiang Shui several times, stirring in one direction at a time, and then add the remaining onion Jiang Shui. I added about four or two onions and Jiang Shui to this catty of meat.

4. Then add the right amount of soy sauce and oyster sauce and stir well, then add the chopped shepherd's purse and chopped mushrooms and stir well, and finally pour in the right amount of sesame oil and stir well.

5. The stuffing is wrapped in wonton skin, kneaded into wonton and boiled.

6. Add soy sauce, sesame oil, shrimp skin, laver, shredded mustard tuber, shredded egg and boiled water, soak in cooked wonton, sprinkle with coriander, and a bowl of delicious wonton will be ready ~