Chinese Food
Small wonton with black fungus and pork
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Northeast people like big dumplings. Southerners like small wontons. It's not that much. I love its taste. One bite at a time. It's fragrant inside and smooth outside. It's most suitable for serving a bowl in the morning. It's delicious with shrimp, laver and onion. Hehe ~ today's small wonton pit uses two kinds of ingredients - pork and black fungus. The crispy taste of black fungus is different from the traditional pure meat. It's innovative - first-class bar - you can try it.
Cooking ingredients
Cooking Steps
Step1:Prepare the main ingredients - pork, black fungus. I like to use pure lean meat. It's not greasy ~ black fungus is washed in advance. It's made of water.
Step2:Chop up the pork. Put in the egg. Add some ginger foam. Stir clockwise. Set aside.
Step3:Then chop up the soaked black fungus for later use.
Step4:Put the black fungus into the pork stuffing. Add a little salt and chicken essence. Stir it clockwise and evenly ~ this way. The wonton is ready.
Step5:I bought wonton skin in the market. Haha ~ lazy. I bought it with it. There's no difference between the taste and the pressur
Step6:Finished product picture - black fungus pork little chao
Step7:Picture 2 of the finished product - full meat pit. I'm looking forward to the moment when I cook it in the pot.
Cooking tips:Wonton noodle market. It's sold in supermarkets. It's very convenient. There are skills in making delicious dishes.
