1. Prepare materials.
2. Add in the pork filling: appropriate amount of rice wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of ginger powder, and stir evenly. Add cold boiled water in portions, stir in a circular motion in the same direction with chopsticks, and add the next time after the water is completely absorbed. The minced meat absorbs enough water, the volume will expand, and it will have a sticky feeling. Add an appropriate amount of salad oil and chopped green onion and stir evenly.
3. Take a piece of wonton wrapper, with the sharp corners facing each other, and place an appropriate amount of meat in the middle of the wrapper.
4. A sharp edge folded inward to wrap the meat.
5. Fold the left and right sharp corners toward the middle.
6. Fold the remaining sharp corners upwards and gently grasp them with your hands.
7. Wrap the wontons for two.
8. Egg a big third, season with appropriate amount of salt, and remove the fishy rice wine. Cut two pieces of seaweed into silk. Chop the shallots and sauté the shallot oil.
9. Fry the egg liquid into egg skins and cut into silk.
10. Boil the water in the wok and add the wontons. After the water boils, add a little cold water. The water will boil again, and cook until the wontons rise.
11. While the wontons are cooking, put the light soy sauce, salt, sesame oil, and white pepper in the soup bowl for later use.
12. Pick up the wontons with water and place them in a bowl, add shredded egg peel, shredded seaweed, and appropriate amount of scallion oil.
Tips:1. The condiments in the ingredient list are only used in wonton soup.
2. The condiments of pork filling are adjusted according to their own taste.
3. The skin of small wonton is very thin and small, and it will be cooked when it rises. The skin will rot if cooked for too long, which will affect the taste.
