Ingredients for making wonton noodles: wonton skin, shrimp, pork, dried fish, shrimp roe, shrimp shells, pork bones, soybean sprouts, noodle accessories: water, stock, salt, chicken essence Detailed introduction: Cuisine: Cantonese cuisine Method: 1. First chop the fillings (pork, shrimp, etc.) (you must have noticed that shrimp meat usually plays a decisive role in Hong Kong-style dishes. If it is lobster meat, it is better to chop it. If If it is ordinary shrimp meat, it is recommended to remove the shells and not chop them, so that the meat will be very elastic when you bite into it, and more importantly, it will look very good.) Then use wonton skin (you can buy it in the market). (bought) wrap the filling. \x0d\\x0d\2. Noodles are actually very important (you can buy them in the street market). However, I still recommend using noodles with heavy alkali for better results (adjust it according to your personal taste). \x0d\\x0d\3. Boil the wontons in soup stock (clear chicken soup is also acceptable). After ten minutes, take out the wontons, pour a little more soup stock into the bowl, and then add dried earth fish, shrimp roe, and shrimp shells. , pork bones, soybean sprouts, etc. (Actually, I recommend just putting a few green vegetables, which is very refreshing). Finally, put the cooked wontons into a bowl. \x0d\\x0d\4. Boil the noodles in soup stock (clear chicken soup is also acceptable). After 2-3 minutes (will it be too long?), take out the noodles and put the cooked noodles into Shengyun A bowl can be swallowed. It is recommended that the cooking time be as short as possible. If possible, it is best to work on both noodles and wontons. \x0d\\x0d\Reminder: When wrapping the fillings, remember not to wrap too much fillings, because the wonton skins will explode when cooking. You must also wrap the wontons tightly, because the fillings will not be tightly wrapped when cooking. Will come out.