This time, I used 300 grams of pork belly buns 100, which is slightly smaller than that in the store outside. When cooking frozen wonton, never take it out and thaw it in advance, or it will stick together.

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The key is this step. You see, the water is not boiled, so it's right if it's not boiled (it would be better if it's cooked with chicken soup). When the water begins to bubble, put the wonton in and stir it in one direction with a spoon.

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The back of the spoon moves straight forward from the edge of the pot instead of stirring. This step is afraid of sticking to the pot. If you can, you don't need to look at this step, mainly because my husband won't, haha!

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Do you see it? Go straight.

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How ripe is it? Observe whether the wonton skin bulges ... some have swelled.

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Well, it's basically swollen, because the skin of wonton is thin, so it can be said to be transparent when cooked. Now you can turn off the fire.

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When the wonton is cooked, the soup will be cooked in one minute. Don't turn off the fire before stirring, because the wonton in the pot will be angry, haha!

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The ingredients are simple, but the taste is good. Everyone at home says it's better than outside. I didn't put seaweed, such as soy sauce, salt, shrimp, white pepper and chicken powder, but you can put it in and measure it yourself.

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There is no coriander at home, so I didn't put it. Try it quickly.

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skill

Quick-frozen jiaozi did the same.