1. Wash and drain the fresh shrimps, put them in the refrigerator and freeze them for 1 hour (this step can make the shells of the shrimps peel off easily)
2. After one hour, take out the fresh shrimp from the refrigerator, peel off the shell and remove the shrimp head, wash the shrimp thread and drain the water
3. Half of the shrimp meat is chopped into puree, and the other half is chopped into cubes
4. Add appropriate amount of oil, cornstarch, and salt to the prawn paste, stir until strong, then add ginger and mix well
5. Chop pork with a fat-to-lean ratio of 2:8, add appropriate amount of oil, light soy sauce, cornstarch, salt, sugar, and stir well.
6. Add the mixed pork, prawn paste and diced prawns, mix well, add chopped green onion at the end, and the wonton filling is ready
7. The technique of wrapping wanton is shown in the picture. Take a proper amount of meat filling and put it in the middle of the dough (not too much, otherwise the noodles will burst). Dip a small amount of water on the sides of the dough with your fingers and fold it in half. stand up
8. The bottom of the folded noodles becomes noodles, and then spread a little water on this surface. Fold the tops again with and without fillings as the boundary
9. Finally, the two sides are also covered with some water and they are wrapped.
10. The wrapped wontons are arranged well. If you can’t finish eating them, keep them in the refrigerator. Take them out of the refrigerator and put them in boiling water to cook or steam
11. Boil a pot of boiling water, add salt to the cake, cook until the cake spreads
12. Add the wonton and cook, add half a bowl of cold water when the wonton rises, and bring to a boil
13. Add lettuce and coriander
14. Prepare a bowl and mix with sesame oil, chopped green onion and pepper. Spoon the hot soup and pour it into the bowl.
15. Then Sheng Show Me and Wonton
16. Finally, spread the lettuce and parsley and sprinkle it with chopped green onions.
Tips:1. When making fillings, you must stir them until they become gluten, so that the filling will be tender;
2. Wonton wraps are made with some water if the dough is not sticky. Don't put too much stuffing, the dough will be squeezed, and the dough may be smashed when it is cooked.
3. Eat it while it is hot after cooking, the dough will be squishy after soaking for a long time, which will affect the taste
