1. Knead the noodles first, the ratio of water to noodles is basically 1/4. If the weather is cold, knead the dough with warm water. After the dough is mixed, put it in a warm place to "wake up" for 20 minutes. 2. Prepare wonton filling. Add the leaves of the cabbage heart, picked and washed shepherd's purse, and a green onion and chop them finely.

Cut the pork into fine cubes, put it out in a separate bowl, add soy sauce, chicken essence, a small amount of cooking wine (optional), a small amount of MSG, and five-spice powder and marinate for 15 to 20 minutes. Add an appropriate amount of peanut oil to the finely chopped cabbage and shepherd's purse, and stir evenly.

3. Roll out the wonton wrappers. First, use a long rolling pin to flatten the skin. It should be as thick as a dumpling skin. Then cut the entire noodle into long strips about 6 to 7 centimeters wide, and then cut the long strips diagonally and back into trapezoids of the same size. 4. Make wontons. Put a small amount of filling on the narrow side of the trapezoidal wonton wrapper, roll it into a small tube, pinch both sides tightly, and then fold it in half and pinch it tightly, like a small bow tie~~

5. Put the wontons in the pot! Cooking wontons is not as simple as cooking dumplings, because the soup of wontons is also a delicacy, it is delicious, as long as it is made well.

Put the prepared boiling water in the pot and then boil it. Add the wontons and stir them gently to prevent the wontons from sinking to the bottom and sticking to the pot.

Crack the eggs (one or two) into the bowl and stir evenly. After the wontons are boiled, sprinkle the egg liquid evenly into the pot and add the cabbage prepared before. Shredded leaves and shepherd's purse with roots removed. 6. After the wontons are cooked, add an appropriate amount of chicken essence, salt and chopped green onion to the soup, stir evenly and take it out of the pot.