Authentic Sichuan Red Oil Chaoshou

Overview

This is a staple food that Sichuan people love to eat. In many small restaurants in Sichuan, you will hear this Sichuan accent: Boss, come and copy your hands. As an authentic Sichuanese, I also really like to eat, but it is difficult to get authentic Sichuan noodles in Zhejiang, so I just go to the trouble of making it at home, but it tastes very fragrant and has the taste of hometown

Tags

Ingredients

Steps

  1. First, cut the shallots into finely chopped green onions

  2. Add a quarter bowl of cold water to a small bowl, then add an appropriate amount of salt, monosodium glutamate, chicken essence, pepper, thirteen spices, minced ginger and garlic, and Sichuan peppercorns, mix well and set aside

  3. We choose pig front leg meat because the meat in this part is highly absorbent and is particularly suitable for making dumplings and meatballs, making it more tender and smooth

  4. Then slice it first, and then cut it crosswise a few times, so that you can easily mince the meat into pieces

  5. When it is almost chopped, make a small hole in the middle, put in half of the egg white and chop together

  6. Add a little bit of Pixian bean paste and chop it evenly, not too much, just to increase the freshness

  7. Chop it evenly as shown in the picture

  8. Then chop the chopped green onion and minced meat together until melted

  9. Like this

  10. Next, prepare the wonton wrappers, and of course prepare a little water, because the machine-made wonton wrappers are not easy to stick, so when wrapping the wontons, you have to use chopsticks to put some water on the pressed points of the wonton wrappers to make them adhere better and not easy to leak when cooking

  11. The next step of making wontons is hard to express. I can only ask everyone to look at the picture. This is the first step

  12. The second step

  13. The third step

  14. Step 4

  15. Step 5, done!

  16. With the help of my old couple, we quickly wrapped all the wontons, boiled water and started cooking the wontons

  17. While the water is boiling, start mixing in the seasonings. This is the key point. Take a large bowl and add an appropriate amount of salt, MSG, chicken essence, pepper noodles, Sichuan pepper noodles, lard, sesame oil, Sichuan pepper oil, chopped green onions, soy sauce, vinegar, red oil chili, thirteen spices, and a little white sugar, just a few or ten. Right, don’t overdo it. It mainly plays the role of blending all the seasonings. I almost forgot, there is also the most important ginger and garlic powder. If you don’t know the dosage, you can adjust it at any time according to your own taste. I always use heavier ingredients because I have a strong taste.

  18. When the water is boiling, blanch the spinach first, put it in a bowl, and then cook the wontons. Boil the water twice and order cold water twice

  19. You can immediately put it into a bowl with condiments and spinach. In fact, it would be better to use mung bean sprouts and water spinach as the bottom. But my family only has spinach now, so I’ll just make it a meal

  20. Immediately after the wontons are cooked, scoop them into a bowl. When eating, mix the condiments on the bottom of the bowl evenly and enjoy! It’s really great. I ate more than 20 of them today and I almost drank all the soup, haha