Sizzling Wontons (Xiangling Chaoshou)
Xiangling Chaoshou (Sizzling Wontons) gets its name from the crackling sound the hot sauce makes when poured over the freshly deep-fried wontons. The aroma fills the air, making it a feast for the senses. The recipe is not difficult, yet it tastes incredibly delicious. While many friends in my hometown like to stir-fry bamboo shoots to pour over theirs, my family prefers the original flavor of the sizzling wontons, so we simply prepare a light thickened sauce to drizzle on top, which tastes absolutely wonderful.
Story
Xiangling Chaoshou (Sizzling Wontons) gets its name from the crackling sound the hot sauce makes when poured over the freshly deep-fried wontons. The aroma fills the air, making it a feast for the senses. The recipe is not difficult, yet it tastes incredibly delicious. While many friends in my hometown like to stir-fry bamboo shoots to pour over theirs, my family prefers the original flavor of the sizzling wontons, so we simply prepare a light thickened sauce to drizzle on top, which tastes absolutely wonderful.
Ingredients
Wontons
10 pieces
Cornstarch slurry
A little
Minced scallions
To taste
Minced ginger
To taste
Minced garlic
To taste
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Add peanut oil to the wok and heat until it is about 60% hot. Use a little more oil.
3
Step 3
Add the wontons (chaoshou) and shake the wok so they heat evenly.
4
Step 4
Fry until both sides are golden brown.
5
Step 5
Transfer to a plate and set aside.
6
Step 6
Leave a little oil in the wok and sauté the minced scallions, ginger, and garlic until fragrant.
7
Step 7
Add an appropriate amount of oyster sauce and light soy sauce.
8
Step 8
Add the starch slurry and bring to a boil. Do not add too much starch to the water, just a little bit is enough.
9
Step 9
The delicious crispy wontons are served.
10
Step 10
Pour the sauce over the fried wontons.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
