How to make leek and fresh meat wonton well

80 grams of pork stuffing

Leek100g

40 wonton skins

condiments

Eggs (of hens)

1 10g

Chinese cabbage

50 grams

condiment

salad oil

Proper amount

salt

Proper amount

chicken essence

1/4 spoons

Cooking wine

Half spoon

sesame oil

3 teaspoons

water

Proper amount

five spice powder

1/8 spoons

white pepper

1/8 spoons

Practice of pork leek wonton

1. Wash the pork, chop it into minced meat with a knife, sprinkle some cold water on the meat when chopping, add 1/4 spoonfuls of salt, allspice powder and cooking wine after chopping, stir well, and let it stand for 10 minute.

2. Pour the right amount of oil into the wok, break up the eggs, pour the egg liquid into the wok after the oil temperature is slightly higher, and put it on the chopping board after frying.

3. Wash the leek, drain the water, cut into pieces, leave 15g (finally put it in the soup), and put the rest in a big bowl.

4. Add chopped eggs and 1/2 tablespoons of salt and mix well.

5. Add the meat stuffing, add 1 tablespoons of oil and 2 tablespoons of sesame oil, and mix well.

6. Take a wonton skin and put it in your left hand. Pick a proper amount of stuffing with chopsticks and put it in the lower corner of wonton skin. Turn the corner of the skin down with your left thumb to cover the filling.

7. Roll the belt filler forward until it stops at another corner about 2 cm, and then take out the chopsticks.

8. Fold one side of the skin inward, dip your hand in water and apply it to the folded wonton skin.

9. Fold the other side of the skin inward, press it on the wet side, and gently press it with both hands to make it stick.

10. Put a proper amount of water into the boiling pot, cut the cabbage into filaments, and add the shredded cabbage after the water boils.

1 1. After the water is boiled again, add wonton one by one, add salt, chicken essence and white pepper, and cook for about 5 minutes until cooked.

12. Add leek powder and sesame oil, stir well, turn off the heat and serve.