Ingredients: shepherd's purse, pork, eggs, ginger, onion, wonton skin seasoning: salt, cooking wine, sugar, chicken essence, sesame oil.

Practice 1, wash shepherd's purse, scald it in boiling water, take it out and shower it with cold water, then squeeze out the water and cut it into powder;

2. Chop the pork, mix in the minced ginger and onion, add salt, cooking wine, chicken essence, a little sugar and sesame oil, add an egg and mix well. After stirring in one direction, add the minced shepherd's purse and mix it into wonton stuffing;

3. Put a proper amount of stuffing in the middle of the wonton skin, fold it in half, fold it again, and pinch the two ends together into an ingot shape;

4. Put water in the pot. After the water is boiled, put the wonton in the pot and gently push it with the back of the spoon to prevent it from sticking to the bottom of the pot;

5. When the water is boiled again, add some cold water until the wonton floats, and then cook for a while to pick it up and put it into the bowl (put clear chicken soup or bone soup in the bowl in advance).

Hot and sour wonton

Materials: 500g of minced pork, egg 1 piece, 8g of salt, 6g of sugar, 3g of monosodium glutamate, 5g of dried shrimp/kloc-0, 0g of onion, 0g of ginger10g, 200g of wonton skin, 200g of pea sprouts, 0/5ml of balsamic vinegar/kloc, and soy sauce/kloc.

Practice 1. Soak the dried shrimps in warm water in advance until they are soft, leaving the water in which the dried shrimps are soaked for later use, and then cut the dried shrimps, onions and ginger into evenly sized powders respectively;

2. Then add chopped onion, ginger and shrimp into the pork stuffing, add salt, eggs, sugar and monosodium glutamate, stir evenly, and beat the mixed meat stuffing with chopsticks in the same direction;

3. Then, take a wonton skin and keep it in the palm of your hand, put a proper amount of meat stuffing at 1/3 of the wonton skin, roll it up as shown in the figure, and stick both ends tightly.

4. After the water in the soup pot is boiled, put the washed pea seedlings in blanching for a few seconds, then drain and take them out. At the same time, add spices such as balsamic vinegar, soy sauce, sugar, white pepper and cooked pork into the bowl to make the seasoning juice of hot and sour wonton;

5. After the water in the soup pot is boiled again, add the wonton, stir it evenly with a colander to prevent it from sticking to the bottom, and keep it at medium heat. After the soup is boiled, pour in cold water of about 100ml, and continue to cook until it is boiled. After adding cold water for at least 2-3 times, the wonton skin becomes transparent and soft, and then take it out of the pot, drain it slightly, and put it in hot and sour juice, and pour in a proper amount according to your own taste.