1. Pick shepherd's purse, wash and set aside
2. Add water to the pot and boil a little salt
3. Add shepherd's purse and blanch for a while
4. Take out the blanched shepherd’s purse with cold water and squeeze out the excess water for use
5. Chop the shepherd’s purse with squeezed water into a pot and add an appropriate amount of shrimp skin, if you don’t like it, you can leave it alone
6. Add oil to the pot and cook until warm, add the beaten eggs and quickly stir and fry them for later use
7. Put the scrambled eggs in a basin and add sesame oil, salt, thirteen incense, ginger, etc., mix well and set aside
8. Take a wonton wrapper and put some filling
9. Spread a little water around the wonton wrapper and fold it in half and then pinch both ends.
10. Make all the wontons one by one
11. Add a little oil to the pan and fry the wontons on low heat until the bottom becomes firm
12. Add appropriate amount of water, whichever is less than half of the wonton, and wait until all the water is dry before serving
