Hometown snack clear soup

Overview

This is one of the most famous snacks in my hometown and a favorite among locals. It can be eaten for breakfast or as a midnight snack. The skin is thin and the meat is fresh, with an attractive fragrance. It is similar to small wontons from other places, but this one has a thinner skin and less meat filling. Because the cooking time is shorter, it cooks quickly. In the past, lard was mostly used in the soup base, which was more fragrant. Later, fewer people ate lard, and now sesame oil is used more often.

Tags

• snacks
• home cooking
• breakfast
• late night snack
• clear soup skin
• lean meat
• light soy sauce
• pickled mustard
• sesame oil
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash and cut the lean meat into cubes, add salt and then mince it together. Then use a shallow plate to hold the minced meat. The shallow plate is convenient for scooping out the meat filling.

   

2. 2 Prepare a clean tray and sprinkle a little cornstarch to prevent sticking.

   

3. 3 This is the skin of the clear soup. It is square and very thin. You can see the pattern on the plate clearly through the dough. Some places also sell this thin wonton wrapper, which can be used as a substitute.

   

4. 4 Hold a piece of dough with your left hand, and use chopsticks with your right hand to scoop out a ball of meat filling from the plate and place it in the middle of the dough. The meat filling is a little larger than peanuts.

   

5. 5 Turn the dough over halfway.

   

6. 6 Use your fingers to gather together, fold the left and right parts of the dough together, and press lightly so that it doesn't fall apart easily during cooking.

   

7. 7 You can also wrap it like small wontons. Place the meat filling in the upper corner of the dough.

   

8. 8 Turn the dough over one third of the way.

   

9. 9 Fold over in the middle.

   

10. 10 Stack both ends.

    

11. 11 The index finger of your left hand should be placed in the middle, and the overlapping parts of the two ends should be slightly pinched to prevent them from spreading apart. Be careful not to pinch it tightly together with the meat filling, otherwise it will not be cooked easily.

    

12. 12 The wrapped clear soup is scattered on the tray. Start boiling water.

    

13. 13 In a large noodle bowl, add some mustard shreds and green onions, a little light soy sauce and sesame oil. I used to use lard, which is more fragrant

    

14. 14 After the water boils, add the clear soup and use a spoon to break it up to prevent clumping. Cover the pot and cook until the water boils again. Open the lid and see that all the clear soup has floated. Just cook for another minute or two. You can see that the dough is transparent.

    

15. 15 Pour the clear soup into a noodle bowl, stir it a little, and you're ready to eat.