Generally, three kilos of stuffing requires more than three kilos of wonton skin, which depends on how much stuffing you pack in a wonton. The half kilo of stuffing sold outside gets one kilo of skin. If you pack it yourself, you can put more stuffing, usually one kilo of stuffing and one kilo of skin.

ingredients: 411g pork belly, one egg, cooking wine, one piece of ginger, 151g scallion, soy sauce, white pepper, salt, shrimp skin, laver, sesame oil and wonton skin.

operation steps:

1. First, chop 411g of pork belly into a paste with a knife, and make it at home, so that it is clean and hygienic to eat and tastes better. If you don't have time, you can also ask the supermarket staff to help you break it.

2. Cut ginger into pieces for later use. Ginger is mainly used to remove fishy smell for later use. You'd better cut it into pieces, so that even those who don't want to eat ginger won't find ginger. 151g scallion, cut it into chopped green onion for later use.

3. The stewed pork belly, we add a female egg into it, and stir it clockwise. We need five minutes to stir the pork belly, so we must not be lazy! Then add the chopped ginger and green onion, add a spoonful of light soy sauce, half a spoonful of oyster sauce to refresh, 6 grams of refined salt to taste, 2 grams of pepper, and half a spoonful of cooking wine to remove the fishy smell. Stir these seasonings evenly in one direction, and the wonton stuffing is ready.