澳洲特級筒膠皇雲吞&花膠貓耳雲吞雞煲

Australian Premium Wonton Wonton & Cat Ear Wonton Chicken Casserole with Fish Maw

Ingredients: 5 Australian premium tubers (soaked and soaked), 1 steamed chicken, 500g Chinese cabbage, 6 hundred leaf knots, a stack of wonton skins, 500g pork meat, 300g shrimp, tube glue diced leeks
Seasoning: pepper 1 tbsp (optional), sugar 2 tbsp, salt a little, cornstarch 2 tbsp
practice:
1. Chop the prawns into pieces, keep half of the prawns (more texture); put the prawns and pig meat into a bowl, add seasonings and mix well.
The first plastic tube wonton: Use the plastic tube as the wonton skin and stuff it into the wonton stuffing (about 70-80% full) (put the leek in boiling water for 3 seconds and take it out for garnish) Steam for 10 Take out in minutes and set aside (the wonton filling needs to be steamed first)
The second type of flower maw cat ear wonton: Add the cut rubber particles into the wonton filling and stir evenly. Put the filling in the middle of the wonton skin. One side of the skin is sticky with water in a V shape, and the sharp corners are folded in half and glued tightly. Fold inwards along your fingers and completely overlap the two corners. Separate the wontons and put them in the ice tray for an hour, then collect them and store them so they won’t all stick together
2. The other six pieces of fish maw and cat ear wontons are cooked and set aside
3. Thick chicken soup base: 1 steamed chicken, Chinese cabbage, wontons with plastic tubes and cat ears wontons with fish maw. Disassemble the chicken, put them in a pan and fry until fragrant (you can disassemble the meat and shred it for easier cooking) Soup) Add boiling water, cook for another 30-60 minutes to make milky white soup
4. Put the Chinese cabbage on the bottom, put in tube gum wontons, flower maw cat ears wontons, Jinhua ham and hundred-leaf knots (optional), add thick milky white chicken soup, heat the whole pot for 7-10 minutes and serve.

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