1. Yanmen Qinggao organic pure tartary buckwheat flour and ordinary flour are mixed evenly according to the ratio of 1:4;
2. Add salt and 1 egg and stir well, pour in appropriate amount of water, stir while pouring into a flocculent shape, knead thoroughly to form a smooth dough, cover with plastic wrap, and let it stand for 30 minutes;
3. Take a piece of wonton wrapper, put an appropriate amount of minced meat, spread water on the top, fold it in half, and pinch it tightly. Then the buckwheat wonton is wrapped with water on the two corners.
4. Pour oil in the pot and heat it on a low heat. Put the wontons in the pot. When the bottom of the wontons is golden, pour cold water, half of the wontons, boil for about five minutes and then turn to low heat;
5. Add three eggs with chopped green onion and stir well, slowly pour the eggs from around the pot and continue to simmer for three minutes. After the eggs are formed, sprinkle with sesame seeds and leave the pot;
6. The egg hug buckwheat wonton is complete!
