Cooking Steps

1. 

   Step1:Prepare the meat stuffing, add white pepper, ginger juice, salt and eggs to the meat stuffing, and then add some cold water to mix. This is to let the meat stuffing eat some water.

2. 

   Step2:Shrimp to shrimp line. Mince the meat.

3. 

   Step3:Cabbage is easy to get out of water. So first, blanch it. Dry the water agent and then chop it.

4. 

   Step4:A piece of minced meat, shrimp paste and vegetables, and then some sesame oil. Note - meat stuffing can be tender only when it is draught. Generally, there are two methods: draught first, then vegetables, or put vegetables first, then draught. If it is a vegetable leaf that is easy to water out, it is better to dispose of the water first, then add meat stuffing. If it is a stem vegetable, such as celery, you can directly put the water in the vegetable, and then let the meat stuffing draught.

5. 

   Step5:Let's start packing. The wonton skin in Beijing is in the shape of a ladder. It's thin and light. This is very different from that in the south. My hometown's wonton skin is big and thick. I usually eat six or seven of my mother's wonton. It's very easy to make wonton. Prepare boiled water. Put some salt, chicken essence, eggshell, laver, shallot. When the wonton soup is made, cook it in hot water for a few minutes. Float it up and cook it for another half minute, then it can be put into the soup bowl. Eat it.