A complete set of tips for how to make a little chaos stuffing

The trick of making small wontons, thin skin, big filling.

Ingredients: 400g pork, 100g cabbage, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt-baked chicken powder.

1. Cut the pork into large pieces, and shred the ginger and garlic.

2. Wash the cabbage and cut into cubes.

3. Pour the pork and cabbage into a meat grinder and minc.

4. Stir out the minced meat.

5. Add salt, chicken essence, monosodium glutamate, salt-baked chicken powder, light soy sauce, dark soy sauce and oyster sauce to the meat filling.

6. Stir all the seasonings with the meat filling.

1. Ingredients for fresh meat wontons: a piece of pork, a handful of shallots, a little salt, a little white pepper, a little thirteen spices, a spoonful of sesame oil, a piece of ginger, an appropriate amount of shrimp skin, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, and an appropriate amount of wonton skin.

2. A piece of pork, wash and chop into meat puree, it is best to choose fat and thin front leg meat, front leg pork tastes fresh and fragrant, about three points of fat and seven points of lean or four points of fat and six points of lean can be, do not use all lean meat, with some fat meat to eat more delicious.

3. Put the meat puree in a large bowl, add salt, thirteen spices, white pepper, minced ginger, sesame oil, two spoons of water, and an appropriate amount of light soy sauce.

4. Stir in the same direction with chopsticks until the meat puree completely absorbs the water in the second step, and the texture looks sticky.

5. The next thing is to wrap the wonton, take a piece of wonton skin, pick a little meat filling and put it in the middle of the wonton skin, the amount of meat filling should not be too much, otherwise it will be easy to expose the filling when wrapped.

6. There are many ways to wrap wontons, and today we use one of the simplest and most common ones, to fold the wonton skin in half and pinch it tightly along the side of the meat filling.

7. Then glue the two ends together, two simple steps, and anyone will be a pure clan elder.

8. Wrap all the wontons in this way, and the wonton skin you bought will not stick and can be put away.

9. Cooking wontons is also simple, first add water to the pot to boil, wait for the water to boil and then put in the wontons, and after entering, you need to use a spatula to push it to prevent it from sticking to the pan.

10. When the wontons are cooked, we add some soup in the bowl, light soy sauce, sesame oil, shrimp skin, shallots, chicken essence, and oyster sauce into the bowl, and pour a spoonful of wonton soup on it.

11. Put the boiled wontons into the soup and eat.

Steps to adjust the wonton filling:

Ingredients: 3 kg of minced meat, appropriate amount of green vegetables.

Excipients: 8 grams of minced meat salt, 150 ml of rapeseed oil from green vegetables, 1 handful of green onions, 1 tablespoon of minced meat sugar, 1 and a half tablespoons of minced meat with light soy sauce, 3-5 grams of minced meat with dark soy sauce, appropriate amount of minced meat with green onion and ginger, 10 grams of minced meat and rice wine, 12 grams of salt from green vegetables, appropriate amount of chicken essence from green vegetables, 1 tablespoon of green vegetable sugar.

1. A handful of shallots, clean them, cut them into foamed shallots, and put them in the minced meat. The minced meat is bought directly from the meat seller and then processed.

2. Ginger, wash, mince and put in. Pour in the cooking wine.

3. Add salt.

4. Add a tablespoon of sugar to enhance freshness.

5. Pour in light soy sauce.

6. Add the dark soy sauce.

7. Stir in one direction and mix evenly. You can stir for a longer time. Mix more evenly.

8. Wash the greens.

9. Cut it slightly, add half a pot of water to the pot, bring to a boil, and put in the chopped vegetables. Start blanching.

10. Blanch the greens. Fish.

11. Squeeze out the water slightly and beware of hot hands. Then chop it with a knife, or if you have a food processor, you can use a food processor to beat it, it doesn't need to be very fine. Too fine and not chewy.

12. Wash a handful of green onions and mince them.

13. Pour rapeseed oil into the pot, start to burn over high heat, and heat the oil.

14. Burn until the oil is slightly smoking, turn off the heat, pour in the green onion foam, stir-fry continuously with a spatula, and fry the green onion foam until fragrant, do not paste.

15. Wait for the oil temperature to drop slightly, and let it stand for later use. Add salt to the dish.

16. Put a tablespoon of sugar. Chicken essence to taste.

17. Then pour all the oil that has been slightly cooled into the vegetable filling.

18. Stir in one direction.

19. After mixing well, put the meat filling that has been mixed in and stir together.

20. Stir in one direction until you stir evenly.