Main ingredients:

7 min lean ground pork 150g

Shrimp meat 200g

Wonton skin 36 pieces

3 cups of chicken soup

Appropriate amount of leek or onion

Pork marinade:

Light soy sauce 1 teaspoon

Sugar 1/2 teaspoons

Shaojiu 1 teaspoon

Starch 1 teaspoon

1/2 teaspoons

Shrimp marinade:

Salt 1/2 teaspoons

Pepper 1/2 teaspoons

Sesame oil 1/2 teaspoons

Half an egg

Dadi Fish Meal 1/2 teaspoons

Face:

240g

-practice-

Remove the shell and gut line from the shrimp, wash it, use kitchen paper to absorb water, pat 1/3 of the shrimp into mud with a knife, cut the remaining shrimp into 3 sections, mix with marinade, and put it in the refrigerator.

Grab the pork with marinade and marinate for 20 minutes.

Mix pork and shrimp and beat in one direction until sticky.

Place the stuffing in the center of the wonton skin, spread some water or egg liquid around the stuffing, pick up the wonton skin with a tiger's mouth and pinch it tightly, so that the stuffing does not slip out.

Boil chicken soup in a small pot and season with salt, sesame oil and fish meal. If you use leek, enter here.

Boil a large pot of water, the water rolls down the wonton, and the wonton floats to the surface after the water rolls again. Pick up the wonton and put it in a bowl. Pour over the boiled chicken soup and onion, and serve as a clean wonton.

Add noodles: boil a large pot of water, boil it for 5- 10 seconds, then take it out and freeze it; Boil a large pot of water, roll the noodles and put them in, then take them out immediately and add the net wonton.