1. Required raw materials: stuffing: meat stuffing, shepherd's purse, soy sauce, pepper powder, cooking wine, sesame oil, edible oil, salt, chopped green onion and Jiang Mo. Seasoning: Chili powder, vinegar, soy sauce, garlic paste, chopped green onion, sugar, sesame, salt, pepper powder, sesame oil and edible oil.

2. Practice: put the meat stuffing into a basin, add soy sauce, pepper powder, cooking wine and Jiang Mo and stir evenly, then add water several times and stir in one direction to make the meat stuffing gel;

3. Add chopped shepherd's purse and chopped green onion, add cooking oil and sesame oil and mix well, and finally add salt to taste.

4. Put 1 tbsp Chili powder and 1 tbsp chopped green onion into a bowl;

5. Add a little salt, pepper powder and sesame seeds;

6. Heat a tablespoon of vegetable oil with an iron rice spoon and pour it on the Chili powder and mix well;

7. Then put 1 tbsp of vinegar in an iron rice spoon and boil it on the fire (the boiled vinegar tastes softer), and then pour it into a bowl;

8. After cooling, add 1 tablespoon of mashed garlic (it must be mashed garlic), 1 tablespoon of soy sauce and a few drops of sesame oil, pinch a little white sugar with your hands (it's fresh and doesn't taste sweet), add a little warm water and mix well, and the red oil seasoning is ready. This sauce dipped in jiaozi is also very good, and can also be used to mix cold dishes;

9. Put the wonton skin into the stuffing; Fold the wonton skin in half; Pinch the two corners together; Boil the water in the pot, add wonton, cook until it floats, take it out and put it in a bowl, pour in a proper amount of red oil seasoning, sprinkle with coriander and mix well.