1, required raw materials: stuffing: meat stuffing, shepherd's purse, soy sauce, pepper powder, cooking wine, sesame oil, edible oil, salt, chopped green onion and Jiang Mo. Seasoning: Chili powder, vinegar, soy sauce, mashed garlic, chopped green onion, white sugar, sesame, salt, pepper powder, sesame oil and cooking oil. 2. Practice: put the meat stuffing into a basin, add soy sauce, pepper powder, cooking wine and Jiang Mo, stir well, then add water several times, and stir it in one direction to make it glue; 3. Add chopped shepherd's purse and chopped green onion, add cooking oil and sesame oil and mix well, and finally add salt to taste. 4. Put 1 tablespoon Chili powder and 1 tablespoon chopped green onion into a bowl; 5. Add a little salt, pepper powder and sesame seeds; 6. Heat a tablespoon of vegetable oil in an iron rice spoon, pour it on the Chili powder and mix well; 7. Then put 1 tablespoon vinegar into the iron rice spoon and boil it on the fire (the cooked vinegar tastes softer), and then pour it into the bowl; 8. After cooling, add 1 tablespoon of mashed garlic (it must be mashed garlic), 1 tablespoon of light soy sauce and a few drops of sesame oil, pinch a little white sugar by hand (the fresh ones can't taste sweet), add a little warm water and mix well, and the red oil seasoning will be ready. This seasoning juice is also very good for dipping jiaozi and can also be used to mix cold dishes; 9. Put the wonton skin into the stuffing; Fold wonton skin in half; Pinch the two corners together; Boil the water in the pot, add wonton, cook until it floats, take it out and put it in a bowl, pour in the right amount of red oil seasoning, sprinkle with coriander and mix well.