1, pork skin jelly and lard chopped, add pork mince, plus salt, soy sauce and a little water, mix well, directly under the hands of the mixing will be faster and more uniform;

2, small shrimp shelling, standby;

3, the hand gently clenched up the fist, the tiger's mouth to form a hole, put a piece of ravioli skin

4, the middle of the meat filling into the small amount of meat, the tiger's mouth slowly open

5, let the ravioli filling naturally fall, while the tiger's mouth slowly tighten;

6, ravioli filling fell into the palm, the tiger's mouth pinched the ravioli skin

7, one by one, will be wrapped up ravioli;

8, take a deep pot, fill with a lot of water, boil over high heat;

9, add a little salt, with a spatula in the water to draw a circle, so that the water shakes, and then quickly drop into the water, and then the ravioli will be dropped into the water, and then the water will be released into the water. At this time quickly wontons into the water;

10, gently stir the wontons with a spatula, still maintain a high fire;

11, cover the lid, half a minute later continue to stir the wontons once in order to prevent sticking to the pot;

12, high fire after boiling to medium heat, keep the water boiling state, still covered with a lid;

13, cook for about 2 minutes, the wontons are floating, the wonton soup can be used to mix with a little bit of water, the wontons can be used to mix the wonton soup. You can use wonton soup to adjust wonton soup;

14, bowl with a little pepper, salt, soy sauce, shrimp, cilantro and green onion, add the water to cook wontons standby;

15, wontons float up and continue to cook for about 1 minute, open the lid after the wontons belly bulging up and turn to medium-low heat to cook for half a minute to turn off the fire;

16, with a strainer will be fished into the bowl of soup can be adjusted small wontons.

PS:

Cooking wontons with a deep pot, each time to cook the wontons can not be too much, otherwise the wontons will be unevenly heated some cooked some not cooked.

The water used to cook the ravioli should be more than enough, otherwise the ravioli will become a pot of paste before they are cooked.

Control the water as much as possible before putting the ravioli into the bowl.

Don't overcrowd the ravioli, just a teaspoonful will do.