1. Stir the green onion and ginger until it is ready for use. Soak the thick soup with cold boiled water first! Boil the soy oil and let it cool for later use!
2. Put the soaked thick soup into the meat filling, stir with chopsticks, and work hard! (Don’t put too much water each time when you are on the strength, but put it little by little. Put a little and stir for a while, this step can be repeated 3.4 times.) Then, stir the chopped green onion, ginger, thirteen incense, soy sauce, and salt Evenly
3. After stirring evenly, pour the oil that was burned first into the filling and stir (don’t put too much oil, if the filling is thin, it won’t be easy to pack)
4. Prepare the minced meat to wrap wontons! Here I have prepared some small fresh-keeping bags. Every time I pack Chaos, I have to pack some more. Pack them in fresh-keeping bags and freeze them. I cook a bag every time I want to eat
5. Put some meat in the middle of the wonton wrapper
6. Gently wrap it with your hands. After the dough is done, check whether the seal is well, but don't reveal the stuffing!
7. Pack about 15 and put it in the fresh-keeping bag. Sprinkle some flour on it and shake it! Not too much! It is to prevent wonton adhesion.
8. Take a bag when you want to eat wonton!
9. Boil a small pot of water, add some old soup to a boil, put the wontons in and cook, don’t have to cook for too long, just make the chaos transparent.
10. First take a medium-sized bowl, put some seaweed, dried sea rice, and white pepper. After taking two spoons of the wonton soup into the bowl, soak the seaweed, remove the wonton from the pot
11. Put some chili oil and sesame oil in the bowl!
Tips:The old soup for cooking wontons is the soup I used to cook stick bones. Every time the remaining soup is divided into several small packets and frozen for later use, about 100 grams per packet
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