Cooking Steps

1. 

   Step1:Chop pork into minced meat. Prepare egg white and scallio

2. 

   Step2:Add egg white, salt, onion and a little water to the minced pork. Remember to use the same force in the same direction when mixing.

3. 

   Step3:The steps of wrapping yuntun - preparing the skin of yuntun, the meat stuffing with the flavor mixed, a chopstick, a pad (putting the wrapped yuntun), and a pair of industrious washing hands. The hands of the presenter are a little fat. You will see. Today we mainly learn from Bao yuntun.

4. 

   Step4:Use chopsticks to take a small meat filling in the center of yuntunpi.

5. 

   Step5:Fold the wonton in half. It's better to stagger it. In this way, the wonton is easier to ripen. The shape is also good-looking. Dip chopsticks with a little meat filling. Put it on the top left corner.

6. 

   Step6:Put the index finger in the center of the folded yuntun to form a concave shape. At this time, retract the index finger. Use the back of the upper right corner to press the upper left corner of the meat stuffing just smeared. Then use your hand to pinch it a little. Let them fully bond. A perfect yuntun is wrapped.

7. 

   Step7:Wrapped wonton and prepared seaweed, sesame oil and coriander.

8. 

   Step8:Cut the coriander into thick foam. Prepare a large bowl with coriander foam, chicken essence, sesame oil and salt. Take two pots. In the big pot, boil the boiled water to make the wonton. Meanwhile, in the small pot, boil the laver with a little water. Pour the hot laver into the bowl with water. Then take the cooked wonton and put it into the bowl. A bowl of fragrant wonton is ready.