Ingredients of Anqing wonton meat stuffing: 500g minced pork, one egg, dried shrimp15g, onion10g, 200g pea seedlings, 8g salt, 3g sugar, 3g monosodium glutamate, 20ml balsamic vinegar, 5ml soy sauce15g, 3g cooked lard, and 3 white pepper.

Anqing Hundun practice steps:

Soak the shrimps in warm water in advance until they are soft, leaving the water for soaking the shrimps for later use; Onions, ginger, etc. are cut into evenly sized powders; Then add chopped onion, ginger and shrimp into the pork stuffing, add salt, egg, sugar and monosodium glutamate, and stir well; Beat the mixed meat stuffing with chopsticks in the same direction;

Then take a wonton skin and keep it in your palm; Put a proper amount of meat stuffing at 1/3 of wonton skin and roll it up as shown;

Glue both ends tightly;

Wrapped wonton; After the water in the soup pot boils, put the washed pea seedlings in the blanching for a few seconds;

Then drain and fish out; At the same time, add spices such as balsamic vinegar, soy sauce, sugar, white pepper, cooked pork, etc. into the bowl to make the seasoning juice of hot and sour wonton; After the water in the soup pot is boiled again;

Add wonton; Stir well with a colander to prevent sticking to the bottom; Keep the fire in the middle, pour cold water of about 100ml into the soup after it boils, and continue to cook until it boils and then pour cold water again, after adding cold water for at least 2-3 times; When the wonton skin becomes transparent and soft, it can be taken out of the pot and drained slightly; Serve in hot and sour juice, and pour in appropriate amount of oil pepper according to your own taste.