The formula of Shaxian wonton meat stuffing is as follows:

5g of pork foreleg, 1g of salt, 5g of monosodium glutamate, 5g of chicken essence, 2g of black pepper, 5g of white sugar, 5g of sesame oil, 15g of water, 1g of egg white and 1g of starch.

Shaxian wonton method:

1. The tenderloin should be hammered into a paste.

2. add baking soda with ice water.

3. Add it into the meat paste for three times and stir.

4. Add pepper, chicken essence, salt, starch and sesame oil.

5. wrap it with wonton skin at will.

6. Cook the wonton in boiling water, scald some vegetables, and add salt, chicken essence, scallion oil and soup.

Introduction of Shaxian wonton:

Shaxian flat meat evolved from wonton, which is a traditional local name in Shaxian, Sanming City, Fujian Province, and belongs to Fujian cuisine. There are different names for wonton in different places, such as "wonton soup" in Sichuan, "wonton" in Guangdong, "dumpling" in Wuhan, "clear soup" in Jiangxi, "Huai dumpling" in Jiangsu and "Ququ" in Xinjiang.

There are many flat meats in the north and south, and most diners think Shaxian snacks are very famous. Among all kinds of delicious foods in Shaxian, flat meat is the most popular snack, and it won the title of "Chinese famous snack" as early as 1997.

Shaxian flat meat is divided into more than 2 varieties, such as boiled flat meat, fried flat meat, baked flat meat, three fresh flat meat, shrimp flat meat and flat meat noodles, due to the differences in stuffing, soup, eating method and seasoning. Its biggest feature is thin skin and many fillings. It is said that 1 kg of flour can process 4 ~ 5 pieces of skin blank, so you can imagine how thin this skin is.

The stuffing meat is lean meat from the front and rear legs of healthy and fat pigs, with fresh and ruddy meat quality, tight muscles and elasticity, and skin bones, tendons and fat are removed. The most special thing is to add alkali to the skin and stuffing, so that the skin blank becomes more elastic, and it is not easy to rancidity and taste, while the stuffing increases the water consumption, which is crisp, tender and full of chewiness.

after cooking, the crystal-clear flat food floats on the thick white soup, and then sprinkled with green chopped green onion, which is fragrant and tempting.