1. Pork filling and fresh shrimp. Peel the shrimp and chop half of the shrimp into the pork filling. Leave half of the whole shrimp for use. Do not throw away the shrimp head. Wash and set aside.
2. Cut the green onion and ginger into finely minced pieces, stir-fry in a frying pan to get a fragrant aroma and put in the meat, then add salt, light soy sauce, and a little pepper.
3. After all the ingredients are added, stir in one direction until the meat is glued and the wonton filling is ready
4. First put a whole shrimp in the wonton wrapper, then put the meat
5. After adding the filling, it can be closed and it is not too tight. It does not matter because the pure meat filling will not loosen when it is cooked.
6. You can pack more into the refrigerator and freeze it will be more convenient next time you eat
7. Put oil in the pot, sauté the green onion and ginger, add the shrimp heads and stir fry, then add water to boil the soup for later
8. Put oil in the pot to heat up, add garlic crisps and turn off the heat
9. Prepared garlic oil
10. Boil in water and cook in wonton, take out the bamboo noodles in about five minutes, put in the water and boil for 30 seconds.
11. Take out the wonton and set it aside. After the bamboo noodles are cooked, place them in cold water immediately so that they will have a crispy texture.
12. Put the noodles and wonton lettuce in a bowl
13. Add cooked shrimp soup, garlic oil can also put onions and coriander, authentic wonton noodles are not put
Tips:The noodles must be under cold water. Wonton is not recommended to be too salty
