Ingredients: 250g minced meat, 3 shiitake mushrooms, soy sauce 1 tablespoon, cooking wine 1 tablespoon, sesame oil 1 tablespoon, and appropriate amount of handmade skin;

1. First cut the bought mushrooms into small pieces, and cut the onions and Jiang Ye into small pieces, without affecting the taste.

2. Pour the cooking wine, sesame oil, soy sauce, Jiang Mo and chopped green onion into the minced meat, then pour a proper amount of water and stir in one direction. Stir for a while to fully boost the minced meat, so that the minced meat will be tender and delicious.

3. Then add the chopped mushrooms, add some salt and mix well (just there are some mushrooms left at home, so I added them).

4. Pick up a small bowl of water, take a chopstick, spread the dough in the palm of your hand, put a spoonful of meat in the middle with chopsticks, then touch the four sides of the dough with chopsticks and fold it in half. As shown in the figure, dip the left corner in water, lift the middle of the stuffing to the middle with the middle finger, and then fold the right corner and stick it on the left corner. Wrap the wonton one by one in turn

5. On the other side, boil a pot of water. When boiling water, take out a bowl, add soy sauce, pepper oil, sesame oil, chopped green onion, vinegar and chicken essence, and stir with chopsticks.

6. After the water is boiled, blanch some vegetables first, and then put wonton soup. After the wonton soup is cooked, put it in a bowl with good seasoning, then add the blanched vegetables, and finally sprinkle a little chopped green onion. A bowl of Sichuan red oil wonton soup is finished.