Chaoshou is a very grounded snack in Sichuan, and each family has its own practices and packages. But when wrapping, there are certain requirements for leather. Unlike the common wonton skin, the skin is required to be thin and soft, and the skin used to wrap hands must be thick and hard, so that it can taste.

Wonton soup is round and full. After putting red pepper on it, it seems to burn with a heavy taste, but it smells delicious and the saliva can't stop at once.

Pick one up and put it in your mouth. The skin is soft and muscular, and the rich aroma of red oil overflows the whole mouth. It slipped into your stomach before you could savor it.

Method for make wonton

Let the boss fry the pig's hind legs twice. Pork should not be too fat or too thin. If it is too thin, add some water and stir it, otherwise it will be easy to get firewood. Onion 1 piece, light or dark soy sauce, oyster sauce, pepper, salt and corn starch, stir together and wrap casually.

Add wonton after boiling, add appropriate amount of water after boiling, and boil again; Put children mustard tuber core, laver, chopped green onion, sesame oil and salt into a basin, pour boiling water, put wonton in and stir to serve.

This is Wujiang shredded mustard, chopped green onion, seaweed, lard and boiled water. Take the wonton out and put it in. Dried shrimps can also be added to Wujiang mustard shreds and children's mustard hearts.

There is still a small piece of meat not wrapped. Beat in four eggs, add the same amount of warm water, chopped green onion and salt, stir well, and steam in an electric rice cooker when cooking.