Accessories: 3 tablespoons of salt, 4g of chicken essence, cooking wine 1 spoon, shallot 15g, and 3 slices of ginger.
1, wash the back meat, peel and remove the tendons.
2, 400 grams of flour into 150 grams of water, let the noodle machine own wonton skin.
3. Chop the hind leg meat into minced meat.
4. Add salt, chicken essence, Jiang Mo, shallots and cooking wine to the minced meat.
5. Add a little water and stir the meat evenly.
6. Wash the shepherd's purse and set aside.
7. Cut the shepherd's purse into pieces.
8. put it into the stirred minced meat.
9. Continue to stir evenly, and the shepherd's purse stuffing will be fine.
10, take a wonton skin, put the shepherd's purse stuffing, and wrap the wonton.
1 1, wrap all the wonton in turn.