Pork and Onion Wonton Filling

2024-07-01 09:19:20  Views 2 Comments 0

Health benefits

Pork: Nourishing yin
Eggs: Protecting eyes and improving eyesight

Ingredients

Pork ( 300g )
Green onions ( four )
Ginger (half block )
Egg ( one )
Very fresh taste, chicken essence, thirteen spices ( appropriate amount )
Cooking wine, fuel consumption (appropriate amount)

How to make onion and pork wonton stuffing

  • Illustration of how to make onion and pork wonton stuffing 1

    1.Prepare ingredients: Beat the pork into thin strips in advance, mince the green onion and ginger

  • Illustration of how to make onion and pork wonton stuffing 2

    2.Put the minced ginger on the meat first

  • Illustration of how to make wonton stuffing with onion and pork 3

    3.Put some minced green onion on top and chop it with a knife.In this way, the green onion and ginger are chopped directly into the meat filling, and the taste will be particularly good

  • Illustration of how to make onion and pork wonton stuffing 4

    4. Add green onions to the meat while chopping until the green onions and meat are blended together

  • Illustration of how to make onion and pork wonton stuffing 5

    5.Put the meat filling into a small basin and it will taste very fresh

  • Illustration of how to make onion and pork wonton stuffing 6

    6.Chicken essence

  • Scallion and pork wonton stuffing Illustration of how to do it 7

    7.Shisanxiang

  • Illustration of how to make onion and pork wonton stuffing 8

    8. Cooking wine

  • Illustration of how to make onion and pork wonton stuffing 9

    9.Fuel consumption

  •  Illustration of how to make wonton stuffing with onion and pork 10

    10.Eggs

  • Illustration of how to make onion and pork wonton stuffing 11

    11.Mix the filling in one direction evenly p>

  • Illustration of how to make onion and pork wonton stuffing 12

    12.Install

Tips

This filling has a very fresh taste and consumes a lot of oil, so No need to add salt, you can add a little if the taste is too strong

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