1. Boil the Sophora japonica in the boiling water to remove the control water and let it cool for later use.
2. The amount of pork filling is right.
3. Finely chop green onions.
4. Cut ginger into small pieces.
5. Put green onion and ginger in the meat, appropriate amount of salt, light soy sauce, pepper powder, minced millet pepper (optional), sesame oil, cooking oil, a little dark soy sauce for coloring.
6. Stir in one direction.
7. Chop the moisturized Sophora japonica and put it in the meat filling.
8. Beat in an egg.
9. Stir in one direction evenly.
10. Cut the wonton wrapper diagonally.
11. Take a triangular wonton wrapper and put an appropriate amount of stuffing on it.
12. Pinch into small wontons.
13. Kneaded wontons.
14. Coriander, green onion, ginger, salt, chicken essence, and vinegar make a sauce for later use.
15. Bring the water to boil, put the wontons in, cook two or three small rolls, and turn off the heat.
16. Pour the seaweed and the sauce.
17. Stir well and serve in a bowl.
18. Finished product.
19. Finished product.
Tips:Sophora japonica buds should be used.
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