Ingredients: 1 winter bamboo shoot, 1 pound of pork stuffing, 40 pieces of green onion, 1 piece of ginger, 1 small piece of salt, 1 spoon of black pepper, 1 spoon of cooking wine, 1 spoon of egg white. Method: 1. Cut the winter bamboo shoots open in the middle, peel off the shells, and peel off the old skin.

Cut into small pieces, not too small, to taste better each piece.

Chop the onion and ginger into small pieces as much as possible.

2. Fresh (preferably) pork, cut into fillings.

3. Add salt, black pepper, cooking wine, and egg white, and stir (if it is not smooth enough, add some olive oil) 4. Fill the meat in and close it with the tiger's mouth (at this time, the meat filling itself is a sticky agent, press more like lace)

The pleats look better - although the wonton wrappers are destined to be relatively simple from the beginning) 5. If you encounter extra meat fillings, beat the remaining egg yolks from the previously separated egg whites on top, steam them and it will become a famous hometown dish (lazy)

Rencai) meatloaf and steamed egg.

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