Preparation of auxiliary materials: oil, salt, sugar, cooking wine, soy sauce, pepper, sesame oil, chicken essence, onion, ginger and laver.
1, prepare ingredients.
2. Wash and chop the prepared Pleurotus eryngii.
3. Put the pork in a container, add Jiang Mo, chopped green onion, 2 duck eggs, appropriate amount of salt, sugar, cooking wine, soy sauce, chicken essence, vegetable oil, sesame oil and pepper, and stir in one direction until it is strong.
4. Add water twice, one teaspoon at a time, and continue to stir after adding.
5. Cut the shrimp into small pieces. Be careful not to cut it too small, the bigger one is more chewy.
6. Put the chopped shrimps and Pleurotus eryngii together into the stirred meat stuffing.
7. Stir the minced meat, shrimps and Pleurotus eryngii evenly for later use.
8. Prepare a wonton skin and put the meat stuffing in the middle of the skin.
9. Fold the wonton skin in half.
10, and then use the tiger's mouth to squeeze the dough into a fishtail style.
1 1, put a little lard in the pot, add duck egg liquid, stir-fry, add water, add laver and a little salt, and boil together to make soup.
12. Cook wonton and fine noodles in a pot. Put the cooked noodles into a bowl, spread wonton on the noodles, and finally pour the cooked soup.
13, finished product display.