1. Ingredients.
2. Wash the rapeseed and blanch it with boiling water.
3. Fans are boiled and fished out
4. The blanched vermicelli is chopped on the chopping board.
5. Chop the blanched rapeseed and squeeze out the water.
6. Put oil in the wok and stir in the eggs and stir-fry them.
7. Put the shrimp skins in a pot and deep fry them over a low heat.
8. Put the vermicelli, rapeseed, egg, and shrimp skin into a large bowl together, add chopped green onion, salt, and monosodium glutamate.
9. Add a little light soy sauce, cooking oil, and sesame oil.
10. Add all the seasonings and mix well.
11. Take a piece of wonton wrapper and put an appropriate amount of stuffing to wrap into a wonton (according to your own customary method of wrapping)
12. Pack all in turn
13. Brush the frying pan with a layer of bottom oil, and arrange the wrapped wontons in order.
14. Use a spoonful of vinegar and a half bowl of water to make a bowl of juice, and pour the juice into the bowl when the bottom is slightly hard.
15. Pour the juice into the bowl and quickly close the lid, and simmer on medium-low heat.
16. About three to five minutes later, the moisture is completely gone after removing the lid, sprinkle some chopped green onions, and fry for a while.
17. Just hold the pot and eat it!
Tips:Add some vinegar to the bowl of juice to make the bottom edge crisper after frying.
