Material preparation: 250g chaotic skin, 250g minced meat, 30g pepper water, 20g chopped green onion, oyster sauce 1 spoon, sesame oil 1 spoon, peanut oil 1 spoon, white pepper 1 spoon, appropriate amount of salt, 2 parsley and 65433 rice vinegar.

Add hot water to 1 and 3g Zanthoxylum bungeanum, and soak for10min to make Zanthoxylum bungeanum water, as shown in the following figure:

2. Pork stuffing is ready, as shown below:

3. Add chopped green onion and pepper water, as shown below:

4. Add all the seasonings and stir evenly clockwise, as shown in the following figure:

5. Pour a bowl of water for later use, and then stick the wonton skin, as shown below:

6. Take a messy piece of skin and add some meat, as shown below:

7. Wipe the interface with a little water and bind it, as shown in the figure below:

8 standby in turn, as shown in the figure below:

9. Put the soup into a bowl and mix well, as shown in the following figure:

10, boil water in the pot and add wonton, as shown below:

1 1. Cook the wonton until it floats and turn off the heat, as shown below:

12, put it in a sour soup bowl, as shown below: