Meat Filling 300g

Egg 1pc

Corn Kernel 100pcs

Wonton Skin 60pcs

Sub Ingredients

Minced Shallot

15g

Singing Sterling Fungus

1pc

Minced Ginger

10g

Salt<

2 teaspoons

Chicken essence

1 teaspoon

Soy sauce

1.5 tablespoons

Maintaining wine

1 tablespoon

Sugar

half tablespoon

Scented oil

1.5 tablespoons

Oyster sauce

half tablespoon

How to Make Fresh Pork Wontons with Corn

1. Choose about 300 grams of pork filling with fat and meat. The corn I used is fresh fruit corn, cut kernels blanched. The first thing you need to do is chop up the green onion and ginger.

2. Add chicken essence, salt, cooking wine, sugar, soy sauce, sesame oil and oyster sauce to the meat mixture. Mix well in one direction, then add an egg and continue to mix away.

3. Burn some hot oil and add 1 star anise. Burn out the flavor.

4. Put green onion and ginger into the meat mixture and pour the hot oil directly on top of the green onion and ginger. Pick off the star anise. Continue to stir in one direction.

5. Finally pour in corn kernels and stir well. Smell if very fragrant basic flavor is enough. If you are still not sure, you can use your tongue to lick it.

6. Take a wonton wrapper, put some filling in the center, and wrap it up at an angle.

7. Pinch a pleat from the right side to the center.

8. Continue to pinch a wrap up. (Some of the wonton skins you buy have more flour on them and don't stick well. You can prepare a bowl of water, dip it will be able to stick more firmly.)

9. This amount of about 60 or so, one can not eat it all, put in the refrigerator to freeze. Cook as you go

10. When cooking, boil the water, drop in the wontons, and gently stir with a spoon to keep them from sticking to the pan. Medium heat, open three times after the pot is cooked. Then according to their own favorite, add purple cabbage, dripping egg. If you have pickled vegetables, add some pickled vegetables taste better. Season with a moderate amount of salt.