Hong kong-style Yu danfen exercises

1. Prepare 200 grams of rice flour, 50 grams of fish balls, 20 grams of fish cakes, 20 grams of meatballs, 20 grams of fish skins, 3 grams of shallots, 3 grams of coriander and a proper amount of broth, and then cut the fish cakes into pieces.

2. Pour Guilin rice noodles into boiling water and cook. Another pot. Cook fish eggs, fish cakes, beef balls and fish skin dumplings in a pot and then take them out. Then put the rice noodles and ingredients in a large bowl.

3. Pour in the cooked stock, add the fried fish skin, sprinkle some chopped green onion and parsley, and you're done.

The practice of fresh shrimp Wonton Noodles:

1. Prepare 2 instant noodles, wonton skin 1 package, pork 200g, shrimp 150g, horseshoe 2, egg 1 piece, leek 10g, lettuce 2 pieces and salt 1 teaspoon.

2. Wash shrimp, cut into pieces, wash water chestnut, peel it, put it into a fresh-keeping bag, pat it horizontally with a knife a few times, and chop the back of the knife.

3. Wash and chop the pork, then put the pork, water chestnut and shrimp into a bowl, mix well, knock in an egg and pour in soy sauce.

4. Add salt and sugar, add chicken powder, pour cooking wine, sprinkle some starch, pour a little sesame oil, stir evenly clockwise, and put the stuffing into the wonton skin.

5. Then put some water around the wonton skin and fold it in half. Then the user presses the bread into the shape of wonton and puts it in a pot with boiling water.

6. Stir and cook for two or three minutes until it floats completely, then boil the water, put it in the noodles, put it in a bowl after cooking, and add the cooked lettuce.

7. Pour in the stock, sprinkle some chopped shallots and pour in sesame oil, and you're done.