1. Wenzhou Longren Wonton is a famous snack in China, which is very famous in Wenzhou. Long-term wonton originated around 1930. Chen Libiao, a native of Yueqing, came to Wenzhou to manage wonton and sell it along the street. After the victory of the Anti-Japanese War, Wuma Street, Jiefang North Road in the urban area formed a golden yarn market. In order to meet this need, wonton baskets were fixed and placed in iron wells. He made exquisite wonton with thin skin, proper amount of alkali and fresh lean meat as stuffing. Covering materials are more particular, and laver, shredded eggs, pork floss, shrimp soaked in wine, especially soup base, are more popular. Because he is very tall, people call his wonton "Dragon Wonton". It is characterized by fresh soup, flower-like, delicious and refreshing.

2. I often make my own wonton at home, which is actually not too difficult; First, I bought a ready-made wonton skin from the vegetable market. This kind of wonton skin is handmade, and the skin is very thin. Then prepare 200 grams of minced meat, add salt, pepper and cooking wine to the minced meat, beat an egg white, and then add 50 grams of cold water to stir in one direction. The minced meat with water tastes better when wrapped in wonton, otherwise the meat is too dry. ) Use bamboo chips or chopsticks to pick a little minced meat and put it in the middle of the wonton skin, gently press the minced meat with your thumb, turn the whole wonton skin over, pull out your thumb and press it hard, and the wonton will be wrapped. All wonton will be wrapped in this way.

3. The next step is to prepare the cover of the spicy wonton: first, make an egg skin, heat the pan, grease it with paper, pour in the broken eggs, lift the wok and turn it around, and spread the eggs to form an egg skin; Lift one side to reveal the other. Finally, shred for later use.

4. Prepare minced pork, shredded mushrooms and pickled mustard tuber; It can also be auricularia auricula.

5. Put oil in a hot pot, and put minced meat, shredded mushrooms and shredded mustard into the pot and fry until cooked.

6. Add 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 2 tablespoons of cooking wine, add a large bowl of water to boil, add 1 tablespoon of monosodium glutamate, turn off the heat and put it into the soup pot, and the spice soup is ready.

7. Start cooking wonton: fill the pot with water, boil it, blanch the torn spinach, pick it up and cook it until it floats; Spoon wonton and soup into a bowl, and put a little salt, vinegar, monosodium glutamate, cooked lard and chopped green onion at the bottom of the bowl in advance; Stir it. Finally, scoop a spoonful of shredded pork and mushroom soup on it, put a pinch of shredded eggs, tear some seaweed, and sprinkle some shrimp or shrimp skin; Delicious wonton on the big stage!