How to make traditional wonton in Shanghai?

With minced meat 150g, two eggs, 50g shrimp, half a catty of wonton skin, some onions, some ginger, one egg and some shredded mustard greens.

Steps:

1. Chop the shrimp, onion and ginger in turn, and mix them with the minced meat of the sandwich you bought (the fat and thin ones are better chopped by yourself).

2. Beat the eggs into paste, pour half of them into the meat paste mentioned in the first step, and add appropriate amount of salt and monosodium glutamate according to personal taste.

3, the wonton stuffing is done, take out the small wonton skin, put a proper amount of stuffing in the center of the skin, and knead it obliquely (don't pinch it, don't let it fall apart), and the small wonton will be formed.

4. Heat the wok, put a little oil, rotate the wok so that the oil is evenly coated on the wall of the wok, pour in the egg liquid, and quickly rotate the wok so that the egg liquid sticks to the wall of the wok in the shortest time and the egg liquid is firm.

5. Prepare a pot, pour boiling water into it, add small wonton after the water boils, add a little cold water after the water boils, and wait for the water to boil (the cooked wonton should float on the water).

6. Preparation of soup: Fold the egg roll just prepared in half, then fold it in half, cut it into shreds with a knife, put it into a sea bowl, add chopped green onion, shredded mustard, appropriate amount of salt, chicken essence and sesame oil, pour it into boiling water, and put it into a cooked wonton, which will become a bowl of Shanghai small wonton with good color and flavor.