Main Ingredients

Tenderloin 200g Ginger Powder 5g

High Gluten Flour 200g Seaweed 20g

Shrimp Dermis Pinch Salt

Vinegar Pinch Soy Sauce Pinch

Pepper Pinch Soy Sauce 2 Drops

Peanut Oil Pinch

Pure Meat Small Ravioli Steps

1.? Chop chop chop the tenderloin and chop it into puree. Add a little peanut oil, a little beer, soy sauce, salt, ginger powder and mix well. Like more tender, you can add an egg.

2. High gluten flour add water, a little beer, combined evenly kneaded moist. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. It is a good idea to cover the plastic wrap and wake up for 10 minutes.

3. Cut the dough into quarters and roll out into large sheets. Each sheet can be cut into about 18 equal, nearly trapezoidal wonton wrappers.

4.? Put the filling on the narrower side of the skin, turn it forward twice, pinch the ends together, fold it back inward and pinch it tightly. Shape it like a Yuanbao.

5.? When the water boils, put down the ravioli. While the wontons are cooking, prepare two large bowls and add seaweed, shrimp, soy sauce, salt, pepper and vinegar (to taste). When the pot comes to a boil, ladle a little boiling water into the bowls and stir. See the wonton skin becomes transparent, wontons are basically ripe, respectively, fishing into the soup bowl, if you like sesame oil can add two drops of sesame oil. Finish