Fresh pork, shrimp, shrimp skin, shrimp skin, salt, oil consumption, leek, Toona sinensis, edible oil, chicken soup, water fungus.

1. Prepare ingredients, soak auricularia in water, soak shrimps in water and cut into small pieces, and add dried shrimps, dried shrimps and shrimps.

2. Chop leeks and replace shrimps with large ones.

3. Pour the ingredients and stir. Pour the water with dried seaweed into the stuffing and stir evenly.

4. Draw water three times and stir hard. In this process, pour a little cooking oil to make the meat stuffing taste smooth and mellow. Add a little salt at last. Finally, do not add salt. The steps can't be reversed, otherwise the water will come out easily. Then add a little fuel consumption, according to everyone's preferences.

5. Start wrapping, and put the meat stuffing the size of thumb belly in the corner of the skin.

6. Roll up a corner and press on both sides of the skin wrapped with stuffing to ensure tightness. That's the point! Otherwise, the fresh soup in the stuffing will flow into the pot and the soup will be gone.

7. Fold both sides in half, like copying hands.

8. Boil water in the pot.

9. Add a little laver to the pot, put it into the wonton after boiling, and gently push it with a spoon to avoid sticking to the bottom of the pot.

10. Put a small amount of chicken soup in the bowl, sprinkle with chopped leek and chopped Toona sinensis, boil wonton and pour it into the bowl.

1 1. Add shredded chicken.

12. Add red oil for color matching.

13. Delicious and delicious