Jiang Shui? Proper amount

Small wonton skin 160g- 180g

Minced meat (sandwich in front is better) 120g

Salt1/4t (2-3g)

MSG? 1/4T(2-3g)

Broth broth

Salt1/4t (2-3g)

MSG 1/4T(2-3g)

White pepper? 1g

Laver? arbitrarily

Shrimp skin? arbitrarily

Light soy sauce (monosodium glutamate can be omitted) 1/4T(2-3g)

Chopped green onion? arbitrarily

Coriander powder? arbitrarily

Shredded egg skin at will

A little lard or sesame oil

How to make qianlixiang wonton?

1. Fresh meat+seasoning+Jiang Shui mixing is the best. How much Jiang Shui should I put in? Put it until it doesn't fit. Add seasoning first, stir well and then add Jiang Shui. Put a little, don't pour a lot at once The meat in the small wonton core is so rotten.

2. Spread out your palm and put the wonton skin between your palm and your fingers.

3. Put in the right amount of meat, not too much, not too little, as shown in the figure, spread out, so that the bottom can look big and look like a lot of meat. This is what our teacher said.

4. Chopsticks stick into fingers, so that fingers form a four-corner here.

5. Pinch it up, because there is a four-corner one under the wonton, which looks very big. In fact, there is not much meat in it. Of course, you can put more if you like.

6. Boil a pot of boiling water, put all the soup into a bowl, and rush into a proper amount of boiling water.

7. Cook wonton in water. After the wonton is cooked, cover it and stew for 2 minutes. Don't cook too much, it will not taste good. There is no need to put cold water in wonton. After 2 minutes, the wonton floats and can be fished out. Eat wonton in soup.