How to make wonton noodles: 1. Knead the noodles: Use warm boiled water to dissolve the salt water and knead the noodles. Pour in the water several times, first pull the dough into wadding, then knead it into pieces, and then dip it in water to mix. soft. For every 25kg of noodles, use 12.5kg of water, 750g of salt, and 100g of alkaline noodles. After 10 minutes, knead them into large strips in batches. Knead them well, apply oil on them, and then cut them into 100g small pieces. Apply oil and knead them. Small strips, cover tightly with damp cloth and set aside. 2. Stretch noodles: Knead the noodles thinly (about 5-8 strips), use both hands to gently stretch them, then lay the "noodles" flat, use both hands to lift the noodles and pull them hard, then flick them on the table. Open your arms and pull again, then use your right hand to pinch both ends of the noodles and lift them up. Insert the index and middle fingers of your left hand into the fold, and separate the noodles with a slight flick. Extend your hands and slowly stretch them outwards, and then use your left ring finger and little finger to pull them apart. Hang the noodle in the middle, transfer the noodle hanging by the index finger and middle finger of your left hand to your right hand, and then stretch it outwards from left to right. Do this two or three times to form thin noodles with chopsticks. Throw it into a pot of boiling water and cook it.

How to make wonton noodles: 1. First chop the fillings (pork, shrimp, etc.) (you must have noticed that shrimp usually plays a decisive role in Hong Kong-style dishes. According to my experience I found that if it is lobster meat, it is better to chop it. If it is ordinary shrimp meat, it is recommended to remove the shell and not chop it, so that the meat will be very elastic when biting into it, and more importantly, it will look good. It will look very nice.) Then wrap the filling with wonton wrapper (available at the street market). 2. Noodles are actually very important (you can buy them in the street market). However, I still recommend using noodles with heavy alkali for better results (adjust it according to your personal taste). 3. Boil the wontons in soup stock (clear chicken soup is also acceptable). After ten minutes, take out the wontons, pour a little more soup stock into the bowl, then add dried earth fish, shrimp roe, shrimp shells, pork bones, and soybean sprouts. Wait (in fact, I suggest just putting a few green vegetables, it is very refreshing), and finally, put the cooked wontons into a bowl. 4. Boil the noodles in soup stock (clear chicken soup is also acceptable), take out the noodles after 2-3 minutes (will it be too long), and put the cooked noodles into the bowl of wontons. It is recommended that the cooking time be as short as possible. If possible, it is best to work on both noodles and wontons. Reminder: When wrapping the fillings, remember not to wrap too much filling, because the wonton skin will burst when cooking. Be sure to wrap the wonton skin tightly, because the fillings will come out when the wontons are not tightly wrapped and cooked.