300 grams of exempt pork, 40 grams of laver, 450 grams of white cloud wonton skin (also known as "Shanghai wonton skin"), 400 grams of beef bone, ginger 1 piece.

Salt seasoning:

Salt 1/3 teaspoons, egg white 1 piece, cornflour 1 tablespoon, half teaspoon of sesame oil, and sugar 1/4 teaspoons.

Practice:

1. Wash beef bones, put them in boiling water and cook for 10 minutes, then take them out and wash them.

2. Add 0/3 cup of water/kloc-or appropriate amount into the fort and roll it. Add beef bones and ginger and roll it. Slow fire for 2 and a half hours, pick up the beef bones, remove the oil from the noodle soup, and put down a little salt to taste, and serve as soup. If you don't cover the castle, the soup will be clear.

3. Put the laver into the pot, stir-fry for a while on slow fire, scoop it up and wash it, squeeze it out and chop it up.

4. Add seasoning to the pork and mix well. Add laver and mix well to make the stuffing.

5. Put a proper amount of stuffing in the middle of wonton skin, fold it into a triangle, then fold it forward to half of the triangle, dip some water in both ends and stick it inside.

6. Boil wonton in boiling water until it floats, and cook for another half a minute. Pick it up and put it in a bowl. Add the soup and serve.

Description:

When the stuffing is mixed, teach the child to make wonton and cultivate his ability to live independently.

Nutritional components:

It is rich in protein, fat, iodine and calcium.