Fresh Meat Shou
Overview
Chao Shou is ubiquitous in the streets and alleys of Sichuan. It is a famous snack and can be eaten in various ways, such as sesame oil flavor, hot and sour flavor, seafood flavor...but I think the original flavor is the best. Chao Shou is called wonton in our Guangdong and Guangdong provinces, and the skin there is thinner and tastes better (taste varies in different places). Today I will share how I do it.
Tags
Ingredients
Steps
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Buy the front leg meat (the meat is tender, more suitable for meat-filled dishes, called clip meat in Sichuan), wash, peel and chop into small pieces. (If you don’t want to chop, you can use a meat grinder, which is quick and convenient but the taste is not as good)
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Chop the meat, add salt, cooking wine, oyster sauce, sesame oil, white pepper and thirteen spices, and stir evenly in a clockwise direction with chopsticks.
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Stir the minced meat and add cornstarch.
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Drop a little water on top of the cornstarch, mix well and mix into the minced meat. Stir vigorously in a clockwise direction and then add vegetable oil and mix well (in order to lock in the moisture, it will taste more tender and smooth).
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Wash the green onions, cut them into minced pieces and add them to the meat filling.
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Make good minced meat.
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Take a piece of hand leather and place it in the palm of your hand.
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Use chopsticks or a small spoon to take an appropriate amount of meat filling and place it in the middle of the hand skin.
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Dip a little water around the meat filling (this will make it easier to stick, experts can ignore this step), as shown in the picture, fold the opposite side in half (do not align it).
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Use your middle finger to gently press the middle of the meat filling, and fold the upper right corner to the thumb position of the upper left corner to stick it together.
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Shaping.
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Wrap them one by one and put them in a grid (put them in the refrigerator for easy removal). They can be boiled, steamed, or fried.
