Hong You Chao Shou

1. Combine ground pork, Shaoxing wine, 15g light soy sauce, sesame oil, white pepper, 10g grated ginger, and 20g finely chopped scallions in a large bowl. Mix thoroughly in one direction until the mixture becomes sticky and well combined.

2. Lay out a wonton wrapper. Place about 5g of the ground pork filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper into a triangle, pressing out any air. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a 'yuanbao' (ingot) shape. Repeat until all filling is used.

3. To prepare the chili oil, combine neutral oil, 15g sliced ginger, 10g large pieces of scallions, Sichuan peppercorns, star anise, bay leaves, and cinnamon stick in a small pot. Heat over medium-low heat until the aromatics are fragrant and slightly browned, about 15-20 minutes. Remove and discard the browned aromatics, leaving only the infused neutral oil.