Lung Kee Wonton with Bamboo Rise Noodles, How to Make Wonton Stuffing Tender, Canton Style Wonton Stuffing

400g red pork, 200g fat pork, 200g grass shrimp, 1 sliced dried fish, A. 3/2 tsp salt, 1 tsp monosodium glutamate, 1 tsp sugar, B. 1 tbsp cornstarch, 1 tsp white pepper, 1 tbsp sesame oil

How to make Cantonese style wonton wrappers

1. Cut the red pork and fat pork into cubes of 0.5 cubic centimeters in length and set aside.

2. Wash and drain the shrimp.

3. Heat a frying pan, add the dried flatfish and deep-fry until the flavor overflows into the bowl.

5. Take a mixing bowl, put in the pork, wrestle and mix until sticky, then add seasoning A and mix well.

6. Add the pork fat, the minced flatfish and seasoning B from recipe 4 to the mixing bowl in recipe 5 and mix until well blended.

7. Finally, add the shrimp from recipe 2, a pinch of salt, and mix with the cornstarch and sesame oil in the recipe 6 bowl until well blended.

7.