1. Wash the chicken legs and chicken bones, cut the onions into sections, slice the ginger, and smash the garlic.

2. Put the chicken legs and chicken bones into a pot with cold water, add a little white wine, and bring to a boil over high heat. One minute

3. At the same time, boil a pot of water, take out the chicken legs and chicken racks and put them back into a clean pot. Add green onion slices, ginger slices, garlic cloves and peppercorns. Add a little white wine to remove the fishy smell

4. Skim off the foam and grease, and add a little pepper. Skim off the fat when making chicken soup

5. Change to medium heat and simmer for 1 hour, take out the chicken legs and chicken racks, and filter.

6. Put the meat filling into a bowl, add 1 tablespoon of light soy sauce, a teaspoon of dark soy sauce, 2 grams of white pepper, a little starch and a little water, stir in one direction, chop the onion and ginger, and add the meat filling

7. Remove the shrimp lines from the shrimps, clean them and control the moisture. Crush half of it with a knife

8. Add shrimps to the prepared meat filling, and mix the sesame oil thoroughly again

9. Put a little meat filling in the middle of the wonton wrappers and wrap the wonton wrappers Fold the meat filling diagonally in half

10. Then fold it horizontally to make wontons

11. Put the seaweed, dried shrimps, light soy sauce, vinegar, sesame oil, and coriander into a bowl. Make the soup base and set aside

12. After boiling over high heat, add the wontons. Use a spoon to gently push the wontons to prevent them from scratching the pot. Remove them when all the wontons float and the wonton skins are slightly translucent. Put it into the prepared bowl of soup and sprinkle with chives.