Cooking Steps

1. 

   Step1:Truffle with minced meat. It's ready mixed (see the previous recipe - stewed eggs with truffle). Put in 1 tablespoon oyster sauce, 1 tablespoon chopped scallion. Clockwise. Stir evenl

2. 

   Step2:Put 1 tablespoon of honey. Add freshness, delicacy and nutrition.

3. 

   Step3:Put 1 tablespoon lard. Turn it clockwise. Stir vigorously.

4. 

   Step4:Add an egg. Beat it up. Allow to stand for 10 minute

5. 

   Step5:Make two eggs and beat them into egg liquid, wine, salt and sugar. Mix well.

6. 

   Step6:A non stick pan. Heat the pan over high heat. Pour in 10ml of oil. Heat it to 20%. Don't be too hot.

7. 

   Step7:Pour in the egg liquid. Turn the pan around. Let the egg liquid cover the bottom of the pan. It's complete

8. 

   Step8:Back ou

9. 

   Step9:Eggshell. Sliced. Spar

10. 

    Step10:[package small wonton] meat filling is placed in the skin center of small wonton.

11. 

    Step11:In the armpit. It's full of meat. It's going to catch up. It's wonton.

12. 

    Step12:Hold your hand naturally. Pinch out the random shape of small wonton.

13. 

    Step13:Too much meat is not good. I can't hold it. Let's practice a few. We'll get i

14. 

    Step14:24 bags. Eat first. Continue with the package later. A total of 8090 small wontons can be packed. Of course, you don't put much stuffing. You can pack more small wontons.

15. 

    Step15:[accessories] - egg shell silk, mustard, scallion, scallion, coriander, spicy powder, laver, shrimp skin.

16. 

    Step16:In the bowl - scallion white powder, mustard mustard, shrimp skin, spicy powder, salt, sugar, scallop element.

17. 

    Step17:A pot of hot water. Add 1 teaspoon salt.

18. 

    Step18:After boiling, put in small wonton.

19. 

    Step19:Stir slightly to prevent adhesion.

20. 

    Step20:It's boiling soon. It's fake.

21. 

    Step21:Pour a glass of cold water down.

22. 

    Step22:Wait for it to boil again.

23. 

    Step23:At this time, in the soup bottom bowl, there are mustard, scallion and white, laver, spicy powder, 1 / 4 teaspoon salt (shrimp skin and mustard are salty. Salt is not necessary), 1 / 4 teaspoon sugar, a little scallop.

24. 

    Step24:Pour in hot water. Stir.

25. 

    Step25:Go awa

26. 

    Step26:Take out the wonton and put it in the bowl.

27. 

    Step27:Sprinkle with shallots and scallions, shrimp skin and egg skin. It's done.

28. 

    Step28:Black truffle is very fragrant. So I didn't pour sesame oil. You can drop a few drops of sesame oil if you like. The eggshell is oily. It will form oil drops on the soup surface, so there is no need to pour extra oil.

29. 

    Step29:Cut it. It's a little blac

30. 

    Step30: