1. Wenzhouren wonton is a famous Chinese snack and is very famous in Wenzhou. Changren Wonton originated around 1930. Chen Libiao, a native of Yueqing, came to Wenzhou to run a wonton business and sell it along the street. After the victory of the Anti-Japanese War, a gold yarn market was formed at the Wuma Street intersection of Jiefang North Road in the urban area. In order to meet this need, the wonton basket was fixed and placed at the entrance of the iron well for operation. He makes the wontons carefully, with very thin skin, appropriate alkali, and fresh lean meat for the stuffing. The covering materials are more particular, including seaweed, egg shreds, pork floss, and wine-soaked shrimps. The soup is clear and bottomless, making it popular. Because he is very tall, people call his wontons "Long Man Wontons". Its characteristic is that the soup is clear and fresh, shaped like a flower, and delicious and refreshing.
2. I often make my own wonton wrappers at home, and the method is actually not too difficult; first, I buy ready-made wonton wrappers from the vegetable market. This kind of wonton wrappers are made by hand. Very thin. Next, prepare 200 grams of minced pork. Add salt, pepper, and cooking wine to the minced pork and mix well. Beat in an egg white, then add 50 grams of cold water and stir in one direction. (The minced meat with added water will taste better after being wrapped into wontons, otherwise the meat will be too dry) Use a bamboo chip or chopsticks to pick a little minced meat and place it in the middle of the wonton wrapper. Use your thumb to gently press the minced meat and turn the wonton wrapper over. Come here, take out your thumb and press it tightly, the wontons will be wrapped. Follow this method to wrap all the wontons.
3. Next is to prepare the wonton lid with spices: first make an egg skin, heat the pot, wipe oil with paper, pour in the beaten eggs, lift Turn the wok once and spread the eggs to form an egg skin; lift up one side and grill the other side. Finally cut into shreds and set aside.
4. Then prepare minced pork, shredded mushrooms, and minced mustard; it can also be black fungus.
5. Heat oil in a pan, add minced pork, shredded mushrooms, and minced mustard and stir-fry until cooked.
6. Add 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of sugar, 2 tablespoons of cooking wine, then add a large bowl of water to boil, add 1 tablespoon of MSG, turn off the heat and put it into the soup pot. Inside, the spice soup is ready.
7. Start cooking the wontons: fill the pot with water, bring to a boil, add the shredded spinach, blanch it and remove it, add the wontons and cook until they float; scoop them up with a spoon Ladle the wontons and soup into a bowl. Put a little salt, vinegar, MSG, cooked lard and chopped green onion at the bottom of the bowl in advance; stir it. Finally, spoon a spoonful of shredded pork and mushroom soup on top, put a handful of shredded eggs, tear some seaweed, and sprinkle some dried shrimps or shrimp skin; the delicious wontons make their grand debut!