It is characterized by soft and silky skin, tender and smooth wontons, clear soup and fresh flavor.
Raw materials: 200 grams of flour, 100 grams of net perch meat, 50 grams of Brasenia schrebergeri, 5 grams of ginger, parsley, squash 10 grams, 8 grams of wine, 1 gram of vinegar, 7 grams of salt, 3 grams of monosodium glutamate, 2 grams of sugar, 0.5 grams of pepper, 1 egg white, 600 grams of chicken broth, 20 grams of cooked lard, 30 grams of dry starch. Production method:
(1) put the flour into the container, add 1 gram of refined salt, egg white, 75 grams of water and egg white brine and mix well into soft and hard dough, molasses for 30 minutes, press flat, in the dry starch sprinkled board rolled into a 0.1-0.15 cm thick rectangular slice, and then cut into a side length of 6.6 cm of the square slice.
(2) the perch meat clean, chopped into pieces, into the container, add ginger, wine, vinegar, sugar, pepper, salt 2 grams, 1 gram of monosodium glutamate, 25 grams of water, 10 grams of cooked lard stirring well on the force to the thick paste-like filling.
(3) choose and wash cilantro, cut into 0.5 cm long section. Cut into fine grains of mustard greens. Wash Brasenia schrebergeri.
(4) take a wonton skin, use chopsticks to pick the filling on the corner of the wonton skin, and then from the outside to the inside of the roll into a roll, the left and right corners to the center of the fold, pinch tight into the wonton billet.
(5) When all the products are ready, put them into a pot of boiling water, cook them until they are done, drain the water, and put them into two bowls.
(6) another pot of chicken broth, the rest of the salt to boil, down into the Brunswick boil, cooked, add the rest of the monosodium glutamate, cooked lard, out of the pot were poured into the two wontons in the bowl, and then sprinkled with parsley section, squash into the end of the parsley.
Tips: The dough should be covered tightly with a damp cloth and slightly molasses.