Swordfish wonton is an authentic traditional snack in Jiangsu, especially in Nanjing. Its main raw materials are saury and flour, and its production process is complicated and needs to go through many processes. First, the fresh saury is boned, cut into filaments, and then served with lean pork and leeks as fillings. After careful packaging, it is cooked in a pot.

The cooked wonton is delicious, the soup is clear and delicious, the shredded swordfish is tender and delicious, and it tastes very chewy. It is a classic food in Nanjing snacks. Swordfish wonton is deeply loved by people because of its unique taste, rich nutrition and fine production. Nanjing's swordfish wonton can be matched with different seasonings to increase the taste, such as vinegar, soy sauce, Chili oil, etc., according to personal preferences.

Matters needing attention in making swordfish wonton

1, Buy fresh saury: The first condition for making wonton with saury is to buy fresh saury. Swordfish should be fresh and odorless, preferably caught on the same day.

2, the skills of swordfish shredding: swordfish should pay attention to the knife when shredding, and the swordfish should be cut thin and evenly, otherwise it will affect the taste of wonton.

3, stuffing matching: wonton stuffing can be matched according to personal taste, but it is recommended to add some lean meat, shrimp, leeks, etc. as ingredients, the taste is more delicious.

4. Pickling the stuffing: Pickling the stuffing for a while can make the seasoning penetrate into the stuffing better and taste more delicious.

5, wonton skin production: the production of wonton skin needs to master the ratio of flour and water, and the kneaded dough should be awakened to ensure the softness and taste of wonton skin.