Cooking Steps

1. 

   Step1:In the evening, soak the Sanhuang chicken in water and drain the water in the morning. Fry the chicken skin face down in the pan. Add enough boiled water. After boiling, turn the foam away and boil for 3 or 4 hours.

2. 

   Step2:At the same time of boiling chicken soup, put the streaky pork into the cooking machine and beat it into minced meat (it can also be chopped. The disadvantages are time-consuming, but the taste is good). Add the chopped scallion, ginger and shallot. Heat some pepper oil and pour it on it. Add oyster sauce, sugar, white pepper and salt according to the taste. Mix well and reserve.

3. 

   Step3:Package wonton. I like to eat less filling and more skin. Roll up. Roll tightly. Press together left and right.

4. 

   Step4:In the bowl, put the chopped shallot, shrimp skin, salt, white pepper, laver and sesame oil. In another pot, put in a proper amount of boiled chicken soup, boil down wonton and favorite fungus (not to be added). Add water 23 times (according to the filling size). Finally, add the green vegetables and get out of the pot.

5. 

   Step5:The smell of chicken soup after mixing. It's better to tear some chicken shreds. It's delicious without too much seasoning.