1.

Rinse Chinese cabbage repeatedly.

2.

Blanch Chinese cabbage, remove cold water once, and then dry it.

3.

Chop the Chinese cabbage in pieces, and then squeeze the water.

4.

Wash onion and ginger and cut into small pieces.

5.

Then ginger, onion and ginger are broken with a cooking stick.

6.

Add onion and ginger foam next to the meat stuffing, add a little sesame oil, stir well, lock the fragrance of onion and ginger with sesame oil, and add delicious thirteen spices into the meat stuffing, stir well, and be careful not to mix the two first.

7.

Chinese cabbage is broken with a cooking stick.

8.

Put the broken Chinese cabbage into a pot filled with meat, add salt, oil consumption, four tablespoons of oil and a small amount of sesame oil to adjust the filling.

9.

Turn the meat stuffing up from the bottom, so that the meat stuffing is evenly mixed with vegetables and onion ginger. At this time, you can already smell the smell of wonton stuffing (because I don't eat monosodium glutamate, I didn't put it in the stuffing, so you can add some monosodium glutamate if you don't mind)

10.

When the stuffing is mixed, you can wrap the wonton, and the wonton with thin skin and big stuffing will be wrapped in a moment.

1 1.

Add a proper amount of water to the pot and bring it to a boil. In addition, take a Chinese cabbage, wash and chop it, add chopped green onion, add salt, pepper and sesame oil, and prepare soup.

12.

After the water is boiled, put in the wonton and cook it. When the wonton floats, it will be cooked, and then take out the cooked wonton.