Sichuan red oil wontons

Method

1. 1 Mix the minced pork with ginger, scallions, and a little water, then stir in one direction for 5 minutes until the filling is smooth and pliable.
2. 2 The filling is wrapped in the wrapper in a diagonal fold, then the two corners are closed; chao shou is square-shaped, not flared like Cantonese wontons.
3. 3 Pour 190-degree oil over crushed dried chilies and Sichuan peppercorns to make chili oil.
4. 4 Simmer soy sauce with palm sugar for 5 minutes to make a sweet soy sauce.
5. 5 Arrange sweet soy sauce, chili oil, crushed garlic, and black vinegar at the bottom of the bowl before boiling.
6. 6 Boil the wontons for 4 minutes, then transfer them to a bowl of sauce along with a ladle of the boiling water and sprinkle with chopped green onions.