1, break eggs, chop pork, add Jiang Mo, onion, soy sauce, salt, chicken essence and sesame oil, and stir in the same direction until the meat is thick. Put a proper amount of stuffing in the middle of wonton skin.

2. Fold the skin in half and put a little juice in the stuffing at the tip of the left end of the wonton skin with chopsticks. Glue the two sharp corners together.

Boil the broth in the pot, add wonton, gently push it away with a spoon, cover it until it boils again, turn the lid to low heat 1 ~ 2 minutes, then turn to high heat, and slowly pour in the egg liquid.

3. Put a proper amount of chopped green onion, salt, chicken essence, laver, shrimp skin, sesame oil and winter vegetable powder into a bowl, and add cooked wonton and broth.

wonton

Wonton (Chinese pinyin: hún tún or hú n tun soft; Cantonese: w? n3 t？ N 1, which is homophonic with "wonton"; Shandong dialect: hú n dü n; English name: wonton) is one of the traditional pasta of Han nationality in China. It is filled with thin leather bags, which are usually cooked and eaten with soup. Originated in northern China.