1. Prepare all the ingredients.
2. Put the meat pieces into the food processor and smash them into a puree.
3. Wash the shallots, cut into chopped green onions, wash the ginger, peel, and chop into minced pieces.
4. Put the chopped green onion and ginger into the minced meat, add light soy sauce, salt and a little white pepper, and then use chopsticks to stir evenly in one direction.
5. Separate the two eggs into the egg white, add the egg white to the meat, and add a small spoonful of cornstarch. The yolk retains the last fried egg crust.
6. Stir in one direction again. Stir fully until the meat is strong enough to make the glue and feel the resistance of the chopsticks.
7. Take a piece of wonton wrapper, pick a small spoonful of meat filling and put it in the middle of the wonton wrapper.
8. Fold it diagonally and squeeze it to wrap the filling.
9. Wrap all the small wontons. The prepared small wontons are first laid flat on the plate, then put in the refrigerator and frozen, and then packed in fresh-keeping bags after being frozen. Take it and use it when you eat, which is very convenient.
10. Put an appropriate amount of water in the pot, boil on high heat until it boils, and put the small wontons in the pot.
11. After the water in the pot is boiled again, add a small bowl of cold water.
12. Wait until it boils again and the small wontons are all floating on the water.
13. Beat the remaining two egg yolks and add a little salt to adjust the saltiness.
14. Brush a little oil in a non-stick pan, pour the egg liquid into the pan, and fry into the egg skin over low heat.
15. Take the fried egg crust out of the pan, roll it up, and cut into fine filaments.
16. Shred the seaweed, put it in a bowl with the shrimp skin, and add a small spoonful of light soy sauce.
17. First put a spoonful of hot soup of boiled small wontons into a bowl. After serving the small wontons, put in the shredded egg crust, sprinkle a little green onion, drizzle two drops of walnut oil, mix well and you can eat.
Tips:1. For children, use as little seasoning as possible. Adults can add chili oil, sesame oil, etc. to the final soup according to their personal taste.
2. The side dishes of the soup base can be freely chosen according to personal preference. In addition to seaweed and dried shrimp skin, you can also add coriander or blanched small green vegetables.
