Ingredients: 200g pork, 400g wonton skin and 70g shallot.

Accessories: 5g oyster sauce, 3g corn starch, 3g salt, 5g vegetable oil, 3ml soy sauce, horseshoe 1, and proper amount of water.

1, the ratio of pork fat to lean is 2: 8. Wash and chop into minced meat, add salt, corn starch, oyster sauce and soy sauce to taste, add about 5 ml of water, stir in the same direction until the minced meat is sticky, add chopped water chestnut and mix well, chives, and finally pour vegetable oil and mix well to make wonton stuffing.

2, buy wonton skin to buy a bigger, better bag, prepare a bowl of water, used to stick the skin.

3. Take a proper amount of meat stuffing and put it in the middle of the dough (not too much, or the closed dough will burst). Rub a little water around the dough with your fingers to make it suitable for the dough to stick together, and then fold it in half.

4. After folding, the bottom of the dough becomes noodles, and then a little water is coated on this noodle, and the dough on it is folded again with or without stuffing.

5. Finally, put some water on both sides and overlap.

6. The wrapped wonton is well arranged. If you can't finish it, keep it in the refrigerator. When eating, take it out of the refrigerator and put it directly into boiling water for cooking or steaming.

7. Turn on the water and put the salt in the wonton. Cook until it floats, and cook for three minutes. Add vegetables and chopped green onion before taking out. Don't cover the whole process. Don't cook for too long, the dough will rot easily and affect the taste.

8. Put a few drops of sesame oil in a big bowl, and then put it in the boiling wonton.