Method of production:

Raw material recipe (make 50 bowls):

Super white flour 2.5 kilograms ? 25 grams of table salt ? 250 grams of fresh shrimp 250 grams of fresh shrimp, 250 grams of clean mackerel meat, 500 grams of shredded egg shells. 500 grams of shredded egg skin ? 500 grams of shredded egg, 300 grams of egg white, 5 fresh eggs, 75 grams of green garlic? 75g of green garlic, 75g of shaoxing wine, 1.75g of pork shank, 1.75g of pork shank. 1.75 kilograms of pure pork leg. 50 grams of fine salt, 50 grams of monosodium glutamate (MSG) 50 grams of monosodium glutamate (MSG) Chicken broth (savory) 10 kilograms, ? Cooked lard 300 grams, 500 grams of dry rice flour (about 7 grams) .

Method of production: 1. Put the flour into the noodle jar, the middle of the nest, the alkali with water 550 grams of dissolved and poured into the egg white (such as summer production, water minus 50 grams of egg white minus 100 grams), kneaded snowflake noodles, molasses 20 minutes and then repeatedly plunged into the kneading, and then above the machine rolling (double 2 times, single 3 times.), the single-layer rolling, and then the single-layer rolling. In the single layer of rolling, sprinkle dry rice flour to prevent sticking).

To be rolled, spread on the panel, folded into several layers, cut with a knife into 9 cm square wonton skins, **** 500 sheets.　　

2. will be pork shanks, mackerel meat, clean, respectively, cut, chopped into rice-like end and shrimp put in the same pot, add eggs, wine, salt, monosodium glutamate (25 grams) and 600 grams of water, stirring evenly into the heart of the stuffing (3.25 kilograms).　

3. Put the skin diagonally on the palm of your left hand, pick the filling (6.5 grams), and then roll the corner of the skin forward, wrapped around the filling rolled to half of the skin (triangular), the ends of the rolled over, pinch into the "Yuanbao-shaped" raw wontons.　　

4. Put the monosodium glutamate (25 grams), cooked lard, and minced green garlic into 50 bowls. Iron pot with 10 kilograms of water, with a high fire to boil, the raw wontons cooked in 3 batches, to the boiling slightly add a little water, to be wontons floating, each bowl first rushed into the chicken broth before the modulation of 200 grams, and then the wontons fished out of the bowl, then sprinkled with shredded egg skin (10 grams) that is to become.