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The delicious taste of Fujian qianlixiang wonton

1. 300g pork plums, 100g fresh prawns, mashed and mashed, 15g ginger mashed, a few prickly ash and a spoon and a half salt mixed with 15g warm water. After 20 minutes of soaking, pour the soaked water into the meat paste, add some chicken essence, pepper, raw powder, egg white and oyster sauce, and mix well to form wonton filling;

2. A pile of wonton skin is available in the market;

3. Put the wonton skin into the right amount of meat filling to make the wonton green. I put many of them in the top of the refrigerator at one time. When I want to eat them, I will take them out and cook them

4. One bag of dried laver and one bag of shrimp skin are always available;

5. Pour high soup into the soup pot, which can be chicken soup, bone soup, fish soup or seafood soup. I use fish bone soup, add a small amount of dried laver and shrimp skin, add a spoon of salt and a small amount of salad oil, and boil over high heat;

6. The wonton is very easy to cook when it is put into the pot. Just boil it in boiling water until it is cooked, and then it will be over. So you don't need to add cold water to cook it repeatedly like cooking dumplings. Once the water is boiled, you have to fish it out, or it will rot and taste bad.