Practice:

Add a small amount of warm water several times, stir the flour into this kind of flocculent, dry flour, and knead it into a smooth little dough. Cover with plastic wrap, wake up 1 hour, cut pork tenderloin into small pieces, add ginger slices to remove fishy smell, marinate for 10 minute, then prepare a little onion Jiang Shui, pork and corn kernels, add a little onion Jiang Shui, and beat them together to make a paste. Add chopped green onion, a little soy sauce and complementary food oil, stir evenly for later use, and knead the woken noodles again. Then slowly make a big pancake, cut the bread into long strips, put the two edges separately, cut the middle into a small square, and cut the corners into large pieces. Sprinkle a little less dry flour on the cut dough, scatter the dough on the panel, take a dough, put it in the middle, fold it in half on both sides, pinch the edges together, and then pinch the two sides at the position indicated by the arrow below to form an ingot shape, and wrap it again. This side is folded diagonally in half, and all the corners are gathered and pinched together in the middle to become the small tail of goldfish. Both methods can be used. The rest can be sealed and frozen in the pot and added with water, and a little shrimp skin is added. Bring the water to a boil. After the water is boiled, put it in wonton and boil it over medium fire.

Add a little chopped shallots, soy sauce and walnut oil to the bottom of the bowl, boil for 7-8 minutes, first scoop a spoonful of soup, pour it into the bowl, stir it, and take it out when the wonton is mature. The corn and fresh meat wonton is finished.