Sichuan red oil wonton soup
Ingredients: chicken essence,egg white,pepper,cornflour,ginger
Recipe Recommendations
- ginger appropriate amount
- chicken essence appropriate amount
- egg white appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- slightly spicy
- cook
- three-quarters of an hour
- ordinary
Steps for Sichuan red oil wonton soup
1
400 grams of pork plum meat, beat until paste, 15 grams of ginger, add a few grains of pepper and one and a half spoonful of salt, and mix well with 15 grams of warm water. After soaking for 20 minutes, pour the soaked water into the meat paste, add appropriate amount of chicken essence, pepper powder, corn powder, egg white and mix well to form wonton filling.
2
A pile of wonton skins is available at the market.
3
Wrap the wontons into a proper amount of meat filling to make a green wonton. I always wrap a lot of wonton at a time and place it in the top compartment of the refrigerator. I take it out and cook it when I want to eat it.
4
Pour high stock into the soup pot, which can be chicken soup, bone soup, fish soup or seafood soup. I use chicken soup, add a spoonful of salt, boil it over high heat for another minute to turn off the heat.
5
Minced garlic and chives.
6
Place the minced garlic on the bottom of a bowl, add pepper oil and chili seeds, 1 spoonful of red oil, 1 spoonful of duplicate soy sauce, appropriate amount of chicken essence and pepper powder.