1. Add the whole egg liquid and appropriate amount of water to the wheat noodles, mix it into a snowflake shape with chopsticks, then form a dough with your hands, and cover the noodles for 20 minutes
2. Wash the pork tenderloin, cut into large pieces, put it in the wall breaker, and stir into pork puree
3. Stir for more than ten seconds, and the slightly grainy taste will be better. Remove from the wall breaker
4. Add chopped green onion, soaked shiitake mushrooms, salt, cooking wine, light soy sauce, thirteen incense, water, oil, and mix well
5. Take a piece of dough, roll it into thin slices, and cut out square pieces of dough
6. Put the right amount of filling on the noodles as shown in the figure, not too much, and don’t get it on the sides of the dough, it is not easy to pinch, and it is easy to reveal the filling
7. Turn the dough over, wrap the filling, knead the edges
8. Flip the two corners backwards as shown in the figure, and knead it behind the back to make a wonton. You can also knead in the front, either
9. While wrapping, boil water in a pot and add a little salt to boil
10. Put the wrapped wontons in the soup and cook, keeping the heat on low midway, or like cooking dumplings, point cold water twice along the side of the pot until it rises and cooks thoroughly, drain the water, rinse with cold boiled water or refrigerate for a while
11. Cut garlic and minced garlic, add a little salad oil, sesame paste, sugar and water, mix thoroughly, pour it on the wonton, and mix well.
