1. filling: chopped pork chopped into a pot, pour pepper water into a paste, then add ginger, salt, monosodium glutamate, sesame oil and mix well into the filling.

2. Make the skin: pour the dough into the basin, knocked into the egg, add 200 grams of water and knead the dough and kneading, covered with a wet cloth molasses for about half an hour, on the case and then kneaded, rolled into a 0.5-mm-thick sheet (the thinner, the better), rolled when sprinkled with starch pouncing, with a knife, cut into a 6-centimeter-wide strip, and then in accordance with the upper end of the 6 centimeters, the lower end of the 3-centimeter sloping, with a knife, cross-cutting trapezoidal-shaped crust (about 250-). 300 pieces).

3. Wrap the filling: Holding the pastry in one hand and using chopsticks (or a piece of wood) in the other, smear the filling (about 2 grams in weight) onto one corner of the pastry and wrap the pastry around it. Roll the filling inward, then pinch the lower ends of the two corners outward to form a cat ear shape.

4. Add water to the pot and bring to a boil, then add the wontons and cook until they float. Take a few bowls were added to the appropriate amount of soy sauce, monosodium glutamate, benzene di into the chicken broth, fished into the appropriate amount of wontons, and then into the seaweed (small pieces), bud leeks, shrimp, drizzled with sesame oil can be.