1.

Choose about 300 grams of pork filling with fat and meat. Corn I used fresh fruit corn, cut kernels blanched. The first thing you need to do is chop up the onion and ginger.

2.

Add chicken essence, salt, cooking wine, sugar, soy sauce, sesame oil and oyster sauce to the meat mixture. Mix well in one direction, then add an egg and continue to mix away.

3.

Burn some hot oil and add 1 star anise. Burn out the flavor.

4.

Put green onion and ginger into the meat mixture and pour the hot oil directly on top of the green onion and ginger. Pick off the star anise. Keep stirring in one direction.

5.

Finally pour in the corn kernels and stir well. Smell if very fragrant basic flavor is enough. If you are still not sure, use your tongue to lick it.

6.

Take a wonton wrapper, put some of the filling in the center, and wrap it up at an angle.

7.

Pinch a pleat from the right side to the center.

8.

Continue to pinch one and wrap it up. (Some of the wonton skins you buy have more flour on them and don't stick well. You can prepare a bowl of water, dip it will be able to stick more firmly.)

9.

This quantity is about 60 pieces, if you can't eat them all at once, put them in the refrigerator and freeze them.

10.

When cooking, boil the water and add the wontons, stirring gently with a spoon to prevent them from sticking to the pan. Medium heat, open the pot three times and then cooked. Then according to their favorite, add purple cabbage, drizzle egg. If you have pickled vegetables, add some pickled vegetables taste better. Season with a moderate amount of salt.