1. Buy the wonton wrappers, put them in several stacks, and cover them with a wet towel
2. Add chopped green onion to the minced pork, soy sauce, salt, sugar, sesame oil, and minced ginger to taste
3. Beat repeatedly in a bowl and a pot, about 20 minutes, let the meat work hard
4. Stir in the bald butter and stir clockwise with chopsticks evenly
5. Take a piece of wonton wrapper and put a small amount of stuffing in the middle of the wrapper
6. Diagonally, fold it diagonally
7. Squeeze the horns tightly here. If the skin is dry, you can dip your fingers in water and wrap it.
8. Fold the left side of the leather
9. Fold over the right side, pinch tight
10. Bring to a boil, add small wontons and cook on high heat. After the small wontons float up, turn to medium heat and cook for about 30. Then they will be out of the pot. Add light soy sauce, lard, sugar, and chopped green onion in the soup.
Tips:1. Small wontons have a thin skin and are easy to stick when wrapped. They need to be dusted and placed. It is best to wrap the next batch. If you don't eat it, you can put a napkin on the bottom, put it in a fresh-keeping box, and store it in the refrigerator.
2. The practice of bald butter:
3. Adding minced ginger to the filling can remove the fishy smell, and add lard in the light soy sauce to taste more delicious.
4. Don't put vinegar in the soup because there is crab powder, it will definitely taste bad.