1. After preparing the ingredients, soak the scallops with cooking wine and clear water, and soak the flat tip bamboo shoots with clear water.
2. Tear the soaked flat-pointed bamboo shoots into thin strips and cut into fine pieces, and tear the scallops into silk by hand.
3. After the pork is cleaned, chop it into fines, and add the finely chopped flat tip bamboo shoots and scallops.
4. After mixing well, add light soy sauce, oyster sauce and appropriate amount of salt and mix well, then add appropriate amount of water and stir in one direction until it is strong.
5. After the mixed meat filling sits for 15 minutes, take a wonton wrapper and put an appropriate amount of meat filling in the middle.
6. Then use your fingers to dip a little water on the side of the wonton wrapper, fold the opposite side, and pinch it firmly.
7. Dip some water on the sides of the two corners and apply them, pinch the two sides together to form an ingot shape.
8. Wrap the remaining wonton wrappers in the same way.
9. Put an appropriate amount of water in the pot to boil, and put the wrapped wontons.
10. After the high heat is boiled, turn to medium and low heat until all the wontons float. Cook for 1 minute to turn off the heat.
11. Take another pot, add chicken broth and boil, add seaweed, and add the cooked wontons after serving.
Tips:1. When cooking wontons, boil on high heat first, then turn to medium and low heat and cook until wontons float, without using cold water in the middle.
2. If there is no chicken broth, use broth or water.
3. Wontons that can't be eaten can be frozen in the refrigerator, and they can be cooked when they are eaten, which is very convenient.
