|Shepherd’s purse||300 grams|
|Minced meat||250 grams|
|Chopped green onion||Appropriate amount|
|salt||1 small spoons|
|five-spice powder||One scoop|
|Cooking wine||One scoop|
|corn starch||A spoon|
|Sesame oil||One scoop|
|Soy sauce||One scoop|
|time consuming||Three quarter hour|
Fresh shepherd’s purse is repeatedly washed and drained to reserve water.
Cut the pork leg into the minced meat.
Wash and reserve shrimps
Remove shrimp thread and clean
Slice ginger, add a little warm water and press into juice.
Chop the shepherd’s purse, cut it with shrimp, minced meat and onion, mix it, add salt, cooking wine, a tablespoon of corn starch, five spices powder, one egg, ginger water, raw soy sauce, pepper powder, and mix it in one direction to make meat paste.
Take a piece of wonton skin and put it in the filling.
Fold in half, grab both ends in half.
The dishes need to be clean and waterless. Pack them in turn.
Made two sets.
Boil the wonton over high heat, then add the wonton in turn. Cook over high heat for a few minutes. The wonton will float and add a little salt.
In a small bowl, add shrimp, scallion, oil and sauce according to your taste.
Pour in wonton and add a little soup.
Finish and eat.
Works of Love from Gourmet World