1. Break the eggs, chop the pork, add the chopped ginger, onion, soy sauce, salt, chicken essence and sesame oil, and stir in the same direction until the meat is strong. Put a proper amount of stuffing in the middle of wonton skin.

2. Fold the skin in half, and use chopsticks to put a little juice in the stuffing on the tip of the left end of the wonton skin. , glue the two sharp corners.

bring the stock to a boil, add wonton, gently push it away with a spoon, cover it until it boils again, open the lid and turn to low heat for 1-2 minutes, then turn to high heat and slowly pour in the egg liquid.

3. Put a proper amount of chopped green onion, salt, chicken essence, laver, dried shrimps, sesame oil and minced winter vegetables in a bowl, and add cooked wonton and broth.

Wonton

Wonton (Chinese pinyin: Huntun or Huntun softly; Cantonese: w? n3 t? N1, with the same sound as "wonton"; Shandong dialect: hún dùn; English name: wonton) is one of the traditional wheaten foods of Han nationality in China. It is filled with thin-faced leather bags, usually cooked and eaten with soup. Originated in northern China.