Ingredients: 500g of wonton skin, 250g of shrimp, 500g of pork, 3 eggs, appropriate amount of onion, appropriate amount of celery, appropriate amount of ginger, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of white pepper, 30g of sweet potato powder and appropriate amount of horseshoe.

Preparation: Chop celery and onion. Shrimp is raw and peeled. Chop half the shrimps and cut them into large particles, so that they taste grainy and taste better. Ginger (can be crushed and squeezed out) onion, celery and horseshoe are chopped for later use. Add all the seasonings together and grab well. Mix the sweet potato powder with water one by one, then pour it into the stuffing and grab it evenly.

2. Practice 2

Ingredients: 500 grams of pork forelegs, 3 tablespoons of oyster sauce, 3 grams of salt, chicken essence 1 spoon, 5 grams of pepper, several blocks of ice, onion and ginger.

Soak onion and ginger in water first, and then freeze some ice cubes for later use. Cut a catty of meat into pieces, and then put it into a meat grinder. At the same time, add 3 tablespoons of oyster sauce, 3g of salt, 3g of chicken essence, 5g of pepper and ice cubes. Beat the pork leg into pieces without granules, put the pork leg without granules into a chef's machine, and stir at the highest level for 10 minute. Stir until it is fine and pulpy.

3. Practice 3

Ingredients: 800g of minced meat, egg 1 piece, 4-6g of salt, 2 tablespoons of soy sauce, 1 tablespoon of oil consumption, 1 teaspoon of onion, 1 tablespoon of lard, 1 tablespoon of cooking oil, 0/50-200ml of onion Jiang Shui/kloc-0, 2 kg of wonton skin and five or six pieces of pepper.

Onion? Ginger slices? Soak Zanthoxylum bungeanum in warm water for15min, preferably with tender front leg meat, and the ratio of lean meat to fat meat is 7: 3. Add salt, soy sauce, oil consumption, cooking oil, lard, onion and eggs to the minced pork, and finally add onion and Jiang Shui twice and mix well.