Accessories: Shaoxing wine, cooked chicken oil, chopped green onion 5g each, dried starch 50g, monosodium glutamate 0g, refined salt1g.
Production method: Chop the fish into mud, add 0.5g refined salt and mix well to make 18 fish balls; Put the dry starch on the chopping block, roll the fish balls in the dry starch one by one, so that the fish balls are sticky after soaking in the dry starch, and then roll them into thin slices with a diameter of about 7 cm with a rolling pin, that is, the fish wonton skin.
Make pork stuffing into 18 stuffing, roll it up with the skin of fish wonton and knead it into a ball.
Put the pot on a big fire, add1000g water to boil, add wonton, stir it gently with chopsticks to avoid sticking, lift it to the surface with low fire, and take it out after about 5 minutes.
Add refined salt and Shaoxing wine to the soup, bring it to a boil, add green leafy vegetables (Chinese chives and coriander are all acceptable), add monosodium glutamate, pour it into a bowl filled with wonton, sprinkle with chopped green onion and drizzle with chicken oil.