Under normal circumstances, three pounds of stuffing needs more than three pounds of wonton skin, depending on how much stuffing you have in a wonton bag. Half a catty of stuffing sold outside needs a catty of skin. If you pack it yourself, you can put more stuffing, usually a catty of stuffing and a catty of skin.

Ingredients: pork belly 400g, egg, cooking wine, ginger, onion 150g, soy sauce, white pepper, salt, shrimp skin, laver, sesame oil and wonton skin.

Operating steps:

1. Chop 400 grams of pork belly with a knife and cook it at home, which is clean and hygienic and tastes better. If you don't have time, you can also ask the supermarket staff to help you break it.

2. Cut ginger into pieces for later use. Ginger is mainly used for deodorization. You'd better cut it into pieces so that even people who don't want to eat ginger won't find it. 150g scallion, cut into chopped green onion for later use.

3. Braised pork belly, we add a female egg, stir it clockwise, stir the pork belly, we need five minutes, we must not be lazy! Then add Jiang Mo and shallots, add a spoonful of light soy sauce, half a spoonful of oyster sauce to refresh, 6 grams of refined salt to taste, 2 grams of pepper, and half a spoonful of cooking wine to remove fishy smell. Stir these seasonings evenly in one direction, and the wonton stuffing will be ready.