With makings
| Wonton skin | 60 pieces |
| Laver | Half pieces |
| Pork | Half jins or so |
| Oily | Two spoon |
| Ginger | Right amount |
| Shallot | |
| Thick broad-bean sauce | One spoon |
| Cooking wine | One spoon |
| Unripe smoke | Two spoon |
Fresh pork small wonton (tone stuffing + wonton includes a method) practice
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Shallot and Jiang Qie are broken reserve meat stuffing is put in the bowl to join one spoon peanut oil, one spoon to be born smoke, cooking wine of one spoon thick broad-bean sauce, one spoon mixes divide evenly; Before beginning a bag on the side should prepare a bowl of small water to be used clingy
Skin
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The ladle with so big Emmm
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Skin of 60 pieces of wonton is less than half jins of meat stuffing so much of a piece of Pi Fang is OK (I like to eat stuffing little)
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The picture encircles this place to be wiped with finger sail upstream
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The place that a moment ago wiped water so to tucking up can be stuck together
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Black draws the place of the circle to wipe a bit water to stick horn together according to gules arrowhead direction next
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This is packet of good look can put in the aspic in freezer to rise when
Or Should have discharged so like me put into freezer or stick easily together probably aspic of a hour shapes
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Wonton soup: Caraway of green of hot pickled mustard tuber of laver of a few dried small shrimps is put in the bowl a bit salt is a bit vinegar, unripe smoke still can put peanut butter of pepper balm chili to wait a basis a moment individual taste comes
Small stick person
2. Jiang Mo had better not it is OK that leave out does not love to take a surname ginger as far as possible mincing there is piquancy when eating
3.It is OK that breakfast perhaps eats late at night