Spanish mackerel wonton

Spanish mackerel wonton

Introduction:

"Seeing that there are people selling small wonton skin in the market, I think that I just bought two Spanish mackerel yesterday, so I'll give Chenchen wonton to eat!"

Production steps:

Step 1: Chop green onion, ginger, coriander, mushroom, stir pork and set aside

Step 2: put all the ingredients into a large container, pour in the salt and dumpling ingredients

Step 3: pour soy sauce in turn

Step 4: flavor the sesame oil and stir clockwise

Step 5: cut the baby cabbage, put it into the mixed meat and continue to stir

Step 6: start making wonton!

Step 7: wonton is wrapped. Chen Ma is a novice. I'm sorry if it's not wrapped!

Materials required:

Spanish mackerel: 2

Pork stuffing: 100g

Baby cabbage: 1

Mushroom: 6

Minced green onion and ginger: 20g

Minced coriander: 10g

Soy sauce: 1 tbsp

Salt: 1 teaspoon

Sesame oil: 1 teaspoon

Note: the mushrooms are dried in autumn. It's convenient and practical to soak them in warm water. Considering the baby's food, the Spanish mackerel meat is scraped clean with a spoon and picked again for fear of thorns! Baby cabbage is easy to make soup, but it's not easy to make package, so it's put after mixing meat stuffing!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh