How to make wonton soup delicious?

Wonton is called Wonton in Sichuan. Sichuanese, especially Chongqing people in Sichuan, like to call wonton wonton, which means holding your hand. Guangdong calls it wonton, which is one of the traditional pasta of Han nationality in China. It's a thin leather bag, cooked in soup.

The stuffing of wonton is generally pure meat, and it is best to choose meat with four parts fat and six parts thin, so that the meat stuffing is the most fragrant and delicious than all lean meat.

Making onion Jiang Shui: Wash onion and ginger, cut onion into sections, slice ginger, soak in warm water for 30 minutes, take out onion and ginger, filter with gauze, and squeeze the remaining juice into a bowl. The juice in the bowl is onion Jiang Shui. Prepare four fats and six lean meats, soak them in rice washing water for 15 minutes, and then rinse them with clean water. Chop the meat into a bowl, and add onion, Jiang Shui and stock (if not, don't use it) to the meat stuffing several times, adding 1 tablespoon each time. The ratio of water (onion Jiang Shui and broth) to meat stuffing is about 5:1. Stir the water into the meat stuffing in the same direction with chopsticks and keep stirring in the same direction. When the water is not completely absorbed by the meat stuffing, it is not allowed to continue adding water. Don't add water when the meat is sticky and the color is light. Add some salt, a little pepper, a little cooking wine and a little light soy sauce, and beat in one direction until soft and thick. The wonton stuffing is ready. (Just a little soy sauce will do.)

The dough of wonton is square. When wrapping, put the meat stuffing in the lower position in the middle of the dough, fold the bottom edge of the dough upward, and press the dough a little lower in the upper position. Hold both ends with both hands and fold it in the middle to pinch it tightly.

Another method is: put the meat stuffing at a lower position in the middle of the dough, lift one corner of the dough to the diagonal position and press it to make it still stagger into four corners, hold both ends with both hands, and fold it forward and pinch it.

The soup of wonton soup is the finishing touch, which makes a bowl of wonton soup shine. Chicken soup and bone soup are the best. If not, just use the cooked soup, add various seasonings and red oil, and the taste is quite good.

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