The recipe is as follows:
Materials
200 grams of five-flower stringy pork, 200 grams of pork cutlet, 200 grams of shrimp, 1 green onion, 1 small piece of ginger, 3/4 cup of cold boiled water, A. 3/2 teaspoon of salt, 1 teaspoon of MSG, 1 teaspoon of granulated sugar, B. 1 tbsp of tai pai bai flour, 1 teaspoon of white pepper powder, 1 tbsp of sesame oil
Phase by step
Step by step
Measurements
Please note that the meat should be cooked in the same way as the pork, but it is not necessary for the meat to be cooked in the same way. p>1. Wash and cut green onion into pieces; wash and slice ginger, put it into a juicer with cold water and beat it for 20 seconds to make green onion-ginger juice.
2. Wash and drain the shrimp and pork, then cut them into small cubes.
3. Take a mixing bowl, put the pork, shrimp, and flowers into the bowl and mix until sticky, then add Seasoning A and mix well in the same direction.
4. Add the green onion and ginger juice from Ingredient 1 to the meat mixture in Ingredient 3 in three batches, and keep stirring every time you add the juice, so that the meat can completely absorb the juice before pouring in another portion.
5. When the green onion and ginger juice in Method 4 is finished, add Seasoning B to the pot and mix until well blended.
6. Take a wonton wrapper, fill it with the filling of Method 5, and repeat the process until all the ingredients are used up.
7. Take a soup pot and boil water until it comes to a full boil, then throw in the raw wontons wrapped in Method 6, turn down the heat and let it boil for about 2 minutes.