1. Add water to the pot and bring to a boil, then add the washed parsley to the boil.
2. Stir the meat with cooking wine and all-spice powder evenly. Whipping is supreme.
3. Put the hot soft parsley in cold water and cool it down several times, then chop it to dry it.
4. Mix the chopped parsley with the meat filling and season with salt. If the filling feels a bit dry, you can add some water.
5. Soak the dried shrimps in water for about 10 minutes.
6. Wrapped small wontons.
7. Add water to the pot, bring to a boil, add an appropriate amount of small wontons, and bring to a boil.
8. Under the seaweed.
9. Finally, add shrimp skins, chopped green onion, lard, and season with salt.
