1. Filling: Chop pork, put it in a pot, pour pepper water into it and beat it into paste, then add Jiang Mo, refined salt, monosodium glutamate and sesame oil and mix well to make the filling.

2. Skin-making: pour the noodles into the basin, knock in the eggs, add 200g of water, knead into a uniform dough, cover it with a wet cleaning cloth for about half an hour, knead it again, roll it into thin slices with a thickness of 0.5mm (the thinner the better), sprinkle with starch puffs when rolling, cut it into strips with a knife, and then cross-cut it into trapezoidal noodles with a knife according to the inclination of the upper end of 6 cm and the lower end of 3 cm.

3. Stuffing: Take the dough in one hand and chopsticks (or sawdust) in the other. Put the stuffing (about 2g) in a corner of the dough and wrap it. Roll the stuffing inward, and then pinch the lower ends of the two corners outward into the shape of cat ears.

4. Add water to the pot, bring to a boil, add wonton and cook until it floats. Add a proper amount of soy sauce, monosodium glutamate and hydroquinone to the chicken soup, scoop in a proper amount of wonton, then add laver (small pieces), shallot and shrimp skin, and pour in sesame oil.