Ingredients

Pork lean meat

80g

Chinese chives

100g

(hen's) egg

1 10g

wonton skin

40

Chinese cabbage

50g

ingredients

oil

of appropriate amount

salt

of appropriate amount

five spice powder

1/8 spoons

cooking wine

1/2 spoons

sesame oil

2 tablespoons+1 spoon

chicken essence

1/4 tablespoons

White pepper

1/8 spoons

water

of appropriate amount

step

1. Wash the pork, chop it into minced meat with a knife, sprinkle a little cold water on the meat when chopping, add salt 1/4 spoonfuls, spiced powder and cooking wine after chopping, stir well, and let it stand for 10 minute.

2. Pour the right amount of oil into the wok, break up the eggs, pour the egg liquid into the wok after the oil temperature is slightly higher, and put it on the chopping board after frying.

3. Wash the leek, control the moisture, cut it into pieces, leave15g (finally put it in the soup), and put the rest in a big bowl.

4. Add minced eggs, salt 1/2 tablespoons and mix well.

5. Add the meat stuffing, add 2 tablespoons of oil 1 and sesame oil, and mix well.

6. Take a wonton skin and put it in your left hand. Pick a proper amount of stuffing with a chopstick and put it at the lower corner of the wonton skin. Turn the corner of the skin down with your left thumb to cover the stuffing.

7. Roll the belt stuffing forward, stop at the other corner about 2CM, and remove the chopsticks.

8. Fold one side of the skin inward, dip it into the water by hand and apply it to the folded wonton skin.

9. Fold the other side of the skin inward, press it on the side that has been stained with water, and press it slightly with both hands to make it stick.

10. Put a proper amount of water into the boiling pot, cut the cabbage into filaments, and add the shredded cabbage after the water boils.

1 1. After the water is boiled again, add wonton one by one, add salt, chicken essence and white pepper, and cook for about 5 minutes until cooked.

12. Add chopped leek and sesame oil, stir well, turn off the fire and serve.