Shepherd's purse wonton
Shepherd's purse wonton
Introduction:
Production steps:
Materials required:
Lean pig hind leg meat: 200g
Shepherd's purse: 100g
Wonton skin: 400g
Egg: 1
Water (meat): half a small bowl
Salt (meat): 6g
Pepper (meat): 1g
Peanut oil (meat): 5g
Fresh soy sauce: 1 teaspoon
Cooked lard: a little
Black pepper: a little
Minced garlic: a little
Sesame oil: a few drops
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: one hour
Taste: salty and fresh
Shepherd's purse wonton
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