First, mix the flour with the alkaline flour, beat in 1 egg, and stir well with chopsticks. Add a proper amount of cold water to the stirred flour, and stir it into a flocculent shape with chopsticks. The process of adding water needs a small amount of times, so that the flour can absorb water evenly. Knead it into dough by hand, cover it and wake up for half an hour. Knead the waking dough evenly again, roll the dough into thin wonton skin with a rolling pin, and sprinkle appropriate amount of starch during the rolling process to prevent the wonton skin from sticking. Cut the rolled dough into wonton skins of the same size with a knife.

1, first mix the flour with the alkaline noodles, beat in 1 egg, and stir well with chopsticks.

2. Add a proper amount of cold water to the stirred flour, stir it into a flocculent shape with chopsticks, and add a small amount of water several times, so that the flour can absorb water evenly, then knead it into dough by hand, cover it and wake up for half an hour.

3. Knead the awakened dough evenly again, and roll the dough into thin wonton skin with a rolling pin. In the process of rolling, sprinkle appropriate amount of starch, which can not only prevent the wonton skin from sticking, but also make the wonton skin more smooth.

4. Cut the rolled dough into wonton skins of the same size with a knife, and then wrap them with the stuffing you like.