1 Remove the tendons of pork leg meat, pound it with the back of a knife into a paste, and then chop it finely into mud. Beat the egg to make an egg wash.

2 Add salt, ginger juice, egg liquid, pepper, chicken essence to the meat puree and mix well, mix in the right amount of water, stir into a paste, add sesame oil, mix well in one direction, make the filling standby.

3 Wrap the filling into wonton wrappers, fold along the diagonal to form a triangle, then fold the left and right corners toward the center, and pinch to form a raw wonton wrapper.

4 Add broth to the pot and bring to a boil, blanch the spinach, fish it out and put it in a bowl, add the original broth and a little salt, pepper, chicken essence, sesame oil and bring to a boil.

5 And then put the copy of the raw biscuit into the pot on high heat to cook, fish out into the bowl is complete.