1. Add chopped green onion, Jiang Mo, egg white, pepper water (soak pepper with hot water in advance, and use pepper water directly), salt, Shaoxing wine, a little pepper, and light a little soy sauce and sesame oil.

2. Stir the meat evenly in one direction.

3. The wonton skin is ready, and a bowl of water is prepared.

4. Wipe the water evenly around the wonton skin.

5. Put the wonton skin into the meat as shown in the figure.

6. Turn the wonton skin from bottom to top.

7. Then roll it into small rolls.

8. Dip the two ends in water with the big head facing the outer hand, as shown in the figure.

9. Pinched wonton is placed on the chopping board.

10. Wash shrimps and laver.

1 1. Shrimp skin can be soaked in water in advance to prevent it from being too salty.

12. Porphyra is torn into small strips.

13. Make water in the pot. When the water boils, put in wonton, cover the pot, etc. After the water boils, turn down the heat and cook for two or three minutes, and the wonton skin becomes transparent.

14. Pour the cooked wonton into a bowl with dried shrimps, laver, sesame oil, soy sauce and vinegar.

15. Sprinkle parsley or chives and leeks to refresh.