How to make small wonton with fresh meat;
General 12 wonton skin (50g), 50g sandwich wrapped into small wonton. The right hand sticks the stuffing into the leather of the left hand with sharp chopsticks, and the middle finger of the left hand bends down. After the stuffing is wrapped, the index finger, ring finger and thumb are bent at the same time, and the four corners of the leather are pinched into a quadrangular diamond. Pay attention to pinch the leather as much as possible, so that the four corners are suspended and pinched. Don't lay the stuffing flat in the palm of your left hand and pinch it together. In jargon, it's called minced wonton. After the wonton is put into the pot, the water rolls, the wonton floats, and the square diamond faces up twice. At this time, the wonton will be cooked.
Wonton: The water in the small wonton is very important. Usually use bone soup (chicken soup is the best), and use salt, monosodium glutamate and chicken essence to make the best taste.
Jiaozi: Slice the meat, add less soy sauce, sesame oil, pepper powder and ginger desert, chop up the vegetables you need, add proper amount of peanut oil, add some salt, put it aside, mix the flour, put it in a container [according to your appetite], add proper amount of water, and stir by hand, from less water to proper amount. You can feel it. Just find a garden.