Ingredients: Wonton wrapper, minced pork Method: 1. Add sesame oil, salt, sugar, light soy sauce, pepper and corn flour to the minced pork, stir until it becomes gelatinous and marinate for 30 minutes.

2. Take a piece of wonton wrapper, put an appropriate amount of meat filling in the middle, and tie up the edges.

3. Put the wrapped wontons into hot oil, fry over medium-low heat until golden brown, then remove and drain.

Little tip~ Wonton should be fried completely, with many bubbles on the outside, crispy and not greasy. The key is to control the oil temperature. Put a little bit of wonton wrapper into the hot oil. The wonton wrapper will float and spread quickly. At this time, the oil

The temperature is the most appropriate. When frying, the oil temperature should be controlled to be 60-70% hot.

~ It is not recommended to overpack the meat filling to prevent it from becoming crispy on the outside and raw on the inside.

~You can add coriander and green onions to the minced meat.

Wontons include boiled wontons and dried wontons.

I was making meat buns and leftover stuffing, and then added some wonton wrappers to eliminate the stuffing.

I couldn’t finish cooking the wontons, so I fried the wontons. They can be eaten as snacks. They have a fragrant and crispy texture and are delicious. Add the ingredient list to the shopping list. Cut 1 portion of the filling (primary), (half a catty of minced meat,

2 liang of fungus, 1 liang of green onion, 1 cold potato, 1 tablespoon of caster sugar, 1 tablespoon of brown sugar, 1 tablespoon of light soy sauce, salt (appropriate amount), 4 liang of wonton wrappers. Cooking steps: Step 1/7 Let’s talk about the filling first. There is nothing particular about this.

I won’t go into details, everyone has their own preferences when it comes to fillings.