Cooking Steps

1. 

   Step1:Chop the fresh streaky pork, add 1 egg, chopped green onion and ginger, soy sauce, white pepper and a little cooking wine, stir clockwise until smoot

2. 

   Step2:Let the meat stuffing stand for 15 minutes and then start wrapping. I like the wonton of zousha in Jiangnan. It tastes smoother than the wonton of Yuanbao. The wrapping method is also simple - a wonton skin, a thumb nail covering the meat. Just pinch it. This kind of wonton is easier to cook. Boil - boil the wok. Stir chopsticks a little to make sure it doesn't stick to the bottom of the wok. Pour a cup of cold water into the wok. Then roll the wok again. Float the wok with the water and take out the wok.

3. 

   Step3:Soup head is also the key - the best is bone soup. I didn't boil it today. So I used clear water. But it's just as delicious. Soup - less salt, a few monosodium glutamate, a little sesame oil, garlic or coriander. The flavor is different. Pour a spoon of boiling water into the bowl before the next wonton and mix well. This is the wonton soup. When the wonton is ready, it will be directly fished out and put into the bowl. Fresh but absolutely delicious.