Cooking Steps

1. 

   Step1:The shrimp I thawed in the microwave oven almost cooked T_T……

2. 

   Step2:Mince the meat and shrimp. Add an egg and mix it into a paste. Marinate with cooking wine, salt and pepper. The filling is finished.

3. 

   Step3:I can't really describe Bao yuntun. I just put the meat on one corner, cover it with a corner and roll it around. Then I'll put it on two sides Search for videos The more I say it, the more disorderly it is. Each family has its own way. I like the smaller filling. The bigger the skin, the better the soup.

4. 

   Step4:I've tried several ways of wrapping. In fact, it's OK. As long as the stuffing doesn't fall off, the wrapped yuntun should be put into the pot quickly. Otherwise, it will be packed and frozen. It's easy to deform if it's kept for a long time.

5. 

   Step5:Prepare the bottom of the soup. Spread a thin omelet over a low heat in a nonstick pan. Cut for spare. (the two eggs are broken and poured into the hot pot. Turn the pot until it is spread and formed

6. 

   Step6:Let's start with yuntun. Two boiled. After boiling, add a bowl of cold water and wait for the second boiling. When yuntun is all floating, it's OK. I use the high soup and clear water to freshen it. In fact, it's OK to use clear water directly.

7. 

   Step7:Put shredded egg, laver, scallion and shrimp skin at the bottom of each bowl. Then add ingredients according to your taste. My recipe is a spoon of vinegar, a spoon of delicious soy sauce, a little salt and a few drops of sesame oil. My father and I like pepper. My mother likes light

8. 

   Step8:Pour a spoonful of cooked wonton soup on the bottom of the bowl. Stir in the flour. Then take the wonton soup Forced by dad to add some parsley

9. 

   Step9:Done. My family's yuntun mainly likes to drink soup. So when I cook yuntun, I put in a lot of soup. When I eat it, I add sou