Jiang Shui moderate amount

Small wonton skin 160g- 180g

Minced pork (front sandwich is better) 120g

Salt? 1/4T(2-3g)

MSG? 1/4T(2-3g)

soup stock

Salt 1/4T(2-3g)

MSG? 1/4T（2-3g）

White pepper 1g

Laver? at will

Shrimp skin? at will

Light soy sauce (it can be omitted with monosodium glutamate) 1/4T(2-3g)

Minced green onion is optional.

Minced coriander is optional.

Shredded egg skin at will

A little lard or sesame oil

How to make qianlixiang wonton?

1. Fresh meat+seasoning+Jiang Shui mixing is the best. How much Jiang Shui should I put? Put it until it can't be put. Add seasoning first, mix well before adding Jiang Shui. Put it a little bit, and don't pour a lot at once. The meat in the core of the small wonton is so rotten.

2. Spread out your palm, and put the wonton skin between your palm and your fingers.

3. Put the right amount of meat, not too much, not too little, as shown in the figure, and spread it out, so that the bottom can look big and look like a lot of meat. This is what our teacher said.

4. Chopsticks poke into the fingers, so that the fingers form a four-corner here.

5. Pinch it up, because there is a four-corner one under the wonton, which looks very big. In fact, there is not much meat in it. Of course, you can put more if you want.

6. Boil a pot of boiling water, put all the soup into a bowl, and rush into a proper amount of boiling water.

7. Boil the wonton in water. After the wonton is cooked, cover it for 2 minutes. Don't cook it too much, it will not taste good. There is no need to put cold water on the small wonton. After 2 minutes, the wonton can be fished out when it floats up. Put the wonton in the soup and eat it.