Raw materials: Chinese cabbage leaves, pork stuffing, eggs, shrimps, pork bones, beef, white pepper, salt, white vinegar and Jiang Mo.

Practice steps:

Step 1: cut the bone into two sections, put the ginger slices in boiling water, blanch the bones, and cook for 2 minutes to remove floating powder and then take them out. Wash the blood off the bones under the water pipe. Take another pot of fresh water, add the cleaned bones, add ginger slices, white pepper and white vinegar, and cook on high fire for 20 minutes, then turn to low heat for about 1 hour until the meat on the bones can be easily peeled off from the bones. Put salt in the pot according to your own taste, stir constantly, boil over high fire for 2 minutes, and then turn off the fire to get a pot of original bone soup.

Step 2: Chop beef, add salt, and stir with Jiang Mo, egg white and150g pork stuffing to get beef stuffing. Beat the shrimp into paste, add Jiang Mo, egg white and150g pork stuffing and stir to make shrimp stuffing.

Step 3: After mixing evenly, start to outflank. Hand-made leather is available at Wal-Mart.

Step 4: Wrap two small ingots.

Step five, assemble ~

Step 6, pour a few drops of oil into the boiling water pot, and take the cabbage leaves out as the bottom of the pot. Boil wonton soup in a boiling water pot until it comes out, and then take them out of the bowl.

Beef with more fat will be smoother, and more beef will smell like firewood. The shrimp stuffing is very delicate and the taste is smooth and tender. Adding a little vinegar to the soup helps to produce calcium, and white pepper can remove the fishy smell of meat.