200 grams of ground pork belly, 200 grams of cuttlefish meat, 200 grams of shrimp, onion 1 root, ginger 1 small piece, 3/4 cup of cold boiled water, 3/2 teaspoon of a salt, monosodium glutamate 1 teaspoon, fine sugar 1 teaspoon, and b.

method of work

1. Wash shallots and cut into sections; Wash ginger, slice it, put it in a blender with cold boiled water, and beat it for 20 seconds to make onion ginger juice.

2. Wash the shrimps and cuttlefish, drain and cut into small pieces for later use.

3. Take a mixing basin, put the pork belly ground meat, the diced shrimps and the diced flowers in the method 2 into the basin, beat and stir until it is sticky, then add seasoning A and stir evenly in the same direction.

4. Add the onion and ginger juice of method 1 into the minced meat of method 3 for three times, and pay attention to keep stirring every time you add the onion and ginger juice, so that the minced meat can completely absorb the onion and ginger juice before pouring another part.

5. After the onion and ginger juice in the method 4 is added, add seasoning B and stir together in the basin until it is uniform.

6. Take a wonton skin and appropriate amount of Qicheng Bao wonton filled in Method 5, and repeat this action until the materials are completely used.

7. Take a soup pot, boil the water until it is completely boiled, then throw it into the raw wonton wrapped in Method 6, turn to low heat and let it boil for about 2 minutes, then pick it up and put it into the soup.