Preparation materials: 300 grams of pork filling, 300 grams of flour, 5 grams of seaweed, 10 grams of parsley, 2 tsp of salt, 1 tsp of vegetable oil, 1 egg, 1 carrot, water, 1 tsp of vinegar.

1, the meat filling ready, carrots cut into thin julienne, and noodles.

2, 1 egg beaten spread into thin egg skin.

3, carrots stir-fried, add a little salt and let cool.

4, carrots cooled and mixed with the meat mixture.

5, the dough over and over again pressed into a glutenous crust, and then cut into small rectangular pieces with a knife.

6, wontons all wrapped up standby, up a few people on the hot a few, put wontons in the container remember to apply a thin powder ah, to save sticky.

7, a little more water in the pot, put a little vegetable oil and salt to boil, under the ravioli, after the water boiled to medium heat until cooked.

8, cooking wontons in the gap between the egg skin cut into thin shreds.

9, in the bowl put a little purple cabbage, like cilantro put some frozen cilantro, wait for the boiling water to activate them instantly.

10, wontons scooped into a bowl, sprinkled with shredded egg and drizzled with a little vinegar.