What to do during the Spring Festival. The dishes cooked during the Spring Festival are very rich. Every Spring Festival, everyone will get together and put on a rich New Year's Eve dinner. China people attach great importance to what traditional food they eat during the Spring Festival. The following is the sharing of what to cook in the New Year.

What to eat during the Spring Festival? 1 Q play with aspic.

Ingredients: pigskin 1000g, 2 shallots, tsaoko 1, star anise 1, 2 fragrant leaves, 4 ginger, 3 cardamom, salt 1 teaspoon and monosodium glutamate 1 teaspoon.

Production steps:

Step 1, the amount of spice doesn't need much, we just need its light taste. This aspect is different from "braised pork". Too much spice will affect the taste.

Step 2: Cut the pigskin into small pieces and blanch it in cold water. This step can't be saved, because it can remove the oil stains and peculiar smell on the surface of pigskin. Moreover, it makes the follow-up treatment more convenient. When drowning, remember to turn over and stir it from time to time, so it will be clean.

Step 3: Wash the blanched skin slightly, then put a piece of skin on the adhesive board and press it by hand. Take another sharp knife to remove the residual fat layer on the skin surface.

Step 4: Wash the skin, then cut it into small pieces and blanch it again.

Step 5: Pour a proper amount of water into the pot, and then pour the processed skins and spices. Turn the fire to a low heat for 20 minutes, add a little seasoning, and then pick out all the seasoning with chopsticks.

Step 6: find a non-stick basin or container and gently coat it with "tasteless oil" such as corn oil or edible oil. Now take out the cooked cold pigskin and put it in the right place. Finally, pour in the juice and shake it.

Step 8: Cover the skin with plastic wrap and put it in the refrigerator for one night.

Ou bone soup

Ingredients: 2 lotus roots, 2 tubular bones, angelica sinensis 1 tablet, cassia twig 1 tablet, medlar 1 tablet, monosodium glutamate 1 teaspoon, salt 1 teaspoon, shallots 1 tablet and a little white pepper.

Production steps:

Step 1: Lotus root is one of my favorite ingredients, which is very suitable for summer or winter. I like cold salad in summer and soup in winter.

Step 2: the spices used in the auxiliary materials do not need too much, so as not to cover up the essential taste of lotus root. Take a small piece of angelica, a small piece of cassia twig and a little bit of medlar.

Step 3: In addition to the lotus root, the tubular bone is also an important part. Of course, if you don't like tube bones or don't like them, you can use ribs instead.

Step 4: soak in clear water for 30 minutes to remove blood, then put cold water in a pot and blanch once to remove blood foam for later use.

Step 5: After all the ingredients are ready, put the lotus root block into the bottom of the pressure cooker, then pour in the tube meat and add the seasoning. Bring the fire to a boil, turn down the heat and let it cool down for 25 minutes, then add seasoning and sprinkle with chopped green onion.

Steamed taro with ribs

Ingredients: 3 ribs, areca taro 1 piece, spiced powder 1 spoon, fine sugar 1 spoon, salt 1 spoon, pepper 1 pinch, 2 spoons of fried starch, lotus leaf 1 piece.

Production steps:

1, the ribs used in this dish today are thin rows, which is the so-called middle row. China Pai bought it, washed it several times, and then dried it to remove moisture. Pour in spiced powder, pepper, salt and fine sugar, and marinate for more than 30 minutes before use.

2. After the ribs are marinated, add a little fried starch.

3. Heat a proper amount of oil in the pot, put it in when the oil temperature is about seven minutes hot, fry it on slow fire until it is cooked, and take it out for use.

4. Areca taro is a kind of taro. Don't make a mistake. This has nothing to do with the so-called betel nut, but a name for taro. Compared with ordinary taro, betel nut taro tastes delicious. Peel taro, cut it into small cubes, fry it in oil for a while, and take it out for later use.

Soak the lotus leaves in advance when preparing this dish. You can take a heavier thing when soaking to prevent the lotus leaf from floating.

6. Spread the lotus leaf on the bottom of the steamer, and then put the prepared taro slices.

7. Finally, add the fried ribs and wrap them with lotus leaves.

8. Boil water in advance and steam for 40 minutes.

Shredded chicken with cold sauce

Ingredients: chicken breast 1, carrot 1, coriander 3, cucumber 1, auricularia auricula 100g, garlic 4, red pepper 1, aged vinegar 1, soy sauce 2, white pepper 65438.

Production steps:

1. Soak the auricularia auricula until it is medium-cooked. Don't soak the fungus too much, so as not to affect the taste and then cut it into silk for later use. Peel and wash carrots, cut into sections and shred.

2, cucumber seeds are removed and scraped clean, so the taste will be crisp. After the water is boiled, turn to low heat and add the chicken breast. Always cook the chicken with low heat, and don't cover the pot to avoid overcooking the chicken.

3. Pour clean water into the pot, then blanch the black fungus and shredded carrots, and take them out to cool.

4. After the chicken is cold, put it in a fresh-keeping bag, flatten it with a rolling pin, tear it into filaments, and then pour in the auxiliary vegetables and mix well.

5, coriander doesn't like it, and finally put garlic, white sesame seeds and seasoning together and stir.

Finger sucking plum sauce chicken wings

Ingredients: chicken wings 15, 50g of yellow rock sugar, 2 slices of fragrant leaves, cinnamon 1, star anise 1, 2 tablespoons of iced plum sauce, 3 tablespoons of soy sauce, and salt1g.

Production steps:

1, the choice of rock sugar is extremely important, and the use of other fine sugar or white rock sugar will affect the taste. Because yellow rock candy has an original flavor that they don't have.

2. Another kind of soul seasoning is "ice plum sauce", which is a sauce made of plums. It can relieve boredom and give the chicken wings a faint sour plum fragrance.

3. Buy chicken wings, fully defrost and wash them several times, then scald them for two minutes, pour them out, wash them again, and remove some chicken feathers that have not been pulled out.

4. Heat a little oil in the pot, add yellow rock sugar, and stir-fry over low heat to get the sugar color.

5. Pour in the chicken wings and stir fry a few times. Add raw water, soy sauce, spices and salt, and then scoop in two spoonfuls of iced plum sauce.

6. Bring the fire to a boil and cook slowly until the juice is collected. Finally, pay attention to avoid burns when collecting juice.

Crispy squid ring

Ingredients: 2 squid, egg 1 piece, fried powder 1 cup, a little white pepper, salt 1 spoon, yellow chaff 1 bowl.

Production steps:

1, two squid, clean, remove the membrane of squid. Do you want squid heads? If you plan to fry it, remember to treat the squid's eyes.

2, bread crumbs are white and yellow, basically the same. It's just that the yellow one looks better. Choose it yourself if it's convenient.

3, the eggs are scattered, and fried powder is also very convenient to buy a pack directly. Add a little water to the fried flour and stir well. Put it aside.

4. Cut the squid viscera into circles, add a little salt and pepper, stir well and marinate for ten minutes.

5. After the eggs are broken up, put them in a squid ring and wrap them in a layer, then put them in a batter and finally wrap them in bread crumbs.

6, medium and small fry for almost three minutes, this is adjusted according to your actual situation.

7. You can eat it when it is ready, according to your taste. Choose sauce, ketchup or teriyaki sauce!

Steamed golden pomfret with lobster sauce

Ingredients: 1 golden pomfret, 4 shallots, 4 slices of ginger, half a red pepper, 1 spoon of lobster sauce, 2 spoons of steamed lobster sauce.

Production steps:

1. Treat the bought golden pomfret and clean the viscera and gills in the special belly. And cut a few knives on the fish to facilitate eating and steaming.

2. The materials for deodorization and fragrance enhancement can't be absent, and peppers can't be left if they don't like it. Many children don't like it.

It is inconvenient to steam fish quickly. Hotels usually put chopsticks under the fish to facilitate steam circulation. When steaming, we put two slices of onion and ginger at the bottom of the plate, which can not only remove the fishy smell, but also isolate the fish from sticking to the plate.

4. Where is the most embarrassing part of the fish? That's a fish belly. Put a slice of ginger and a slice of onion in the fish belly. Use it to help remove the fishy smell.

5. Finally, put a piece of ginger on the fish and sprinkle with a spoonful of lobster sauce. You can shake a little msg if you don't mind.

6, so you can steam on the pot, according to your own pot and temperature. Steam on high fire 10 minutes or so.

7. After the pot is out, code the shredded peppers and shallots, and pour a little oil on the pot.

Tofu balls

Ingredients: 700g lean meat, 350g tofu, 2 shallots, 4 mushrooms, half carrot, 2 eggs, 2 tablespoons starch, white pepper 1g, salt 1 spoon, oyster sauce 1 spoon, chicken powder 1 spoon.

Production steps:

1. Wash and chop the shallots. In addition, soaked mushrooms are better and more fragrant. Chop all the mushrooms and carrots.

2, the choice of tofu is not recommended to choose tender tofu because the taste is not good. And affect the unique fragrance, tofu is kneaded into tofu paste by hand for use.

3, the meat is chosen because of preference, or lean meat or three layers of five flowers can also be tenderloin. Meat tastes better when fried with a little fat, but many people are worried about health problems. So according to the choice, chop the meat into minced meat.

4. Stir the chopped meat and tofu paste evenly, about 2: 1, then beat in the eggs and pour in the chopped mushrooms.

5. Then pour in chopped green onion and diced carrot, and scoop in two spoonfuls of starch. Flour is usually used, but it will harden if it is left for a long time. For the choice of starch, I recommend raw flour or sweet potato flour.

6. After stirring evenly, you can add seasoning. One thing to note is, do not add soy sauce, and do not add soy sauce. Why did you add these? The fried meatballs will be darker in color, that is, they will not look good.

7. Stir hard to make the material evenly slurry, without adding a drop of water. Attention!

8. The hot oil in the pot is about seven minutes hot, and the meatballs are fried. You don't need a big fire to avoid being unfamiliar with the coke outside, just fry it until it is golden. If you don't know whether it is mature or not, try one.

9. Dry fried meatballs can be eaten directly, dipped in tomato sauce, or thickened with tomato sauce and starch.

What to eat during the Spring Festival? 2. Braised pork with bean sprouts.

Prepare ingredients and seasonings, three layers of meat 300g, broken sprouts 20g/ honey 20g/ spiced powder 5g/ one tablespoon of soy sauce/one tablespoon of cooking wine/one teaspoon of pepper powder/one onion/a little chopped green onion/edible oil 30ml, three slices of ginger/five dried peppers.

Step 1: Wash the three layers of meat, put it in cold water in the pot, add cooking wine, onion and ginger slices, cook the meat, take it out and drain it, wash the sprouts, mix the soy sauce and honey evenly, and smear the soy sauce and honey evenly on the skin.

Step 2: Heat the oil in the pot to 6 layers, and fry one side of the pork skin brown until it looks like tiger skin. When frying pigskin, be sure to cover the pot immediately to prevent it from being scalded by hot oil. Deep-fried pork, put the skin down and soak it in the soup for half an hour, so that the pig skin can be steamed more easily.

Step 3: Slice the meat, add spiced powder, pepper powder, light soy sauce, a little light soy sauce and salt, grab the meat evenly and marinate it for 30 minutes, heat the oil in the pot, stir-fry the dried pepper, stir-fry the sprouts to get the fragrance, sprinkle a few drops of pepper powder with light soy sauce, and stir-fry evenly to serve.

Step 4: Put the marinated meat slices into a bowl neatly with the skin facing down, put the fried sprouts on it for compaction, steam them in a steamer for 60 minutes, turn off the fire and stew for 15 minutes, then take them out, open the plate, put the steamed braised pork bowl upside down in the plate, take them out, and finally sprinkle with chopped green onion for eating.

Beef salad

Prepare seasoning, beef tendon 1000g/ pepper 3g/ cinnamon 3g/ orange peel a little/star anise 2/ginger/fragrant leaves 5 pieces/onion knot/cooking wine 1 spoon/soy sauce 3g/ minced garlic 3g/ pepper 1g/ cooked sesame seeds a little/sugar a little/chopped parsley a little.

Step 1: add water to the saucepan, put the aniseed into the pan, and simmer the beef with chopsticks for one hour until the beef can pass through. Take out the beef slices until it is completely cooled, then put them in a plate and cut them according to the lines.

Step 2: put all the seasonings into a bowl and mix well. Finally, sprinkle only sesame seeds and pour the sauce on the beef. Mix well when eating, and the simple and powerful cold beef is finished.

Guangdong-style grilled pork

Prepare ingredients and seasonings, 500g pork neck/1 teaspoon cooking wine/1 teaspoon soy sauce/1 0g garlic /2 teaspoons honey/1 teaspoon oyster sauce/1teaspoon barbecued pork sauce/10ml corn oil.

Step 1: Cut the pork into strips with a knife, fork it to taste, then release it, smoke minced garlic, oyster sauce, cooking wine, barbecued pork sauce and honey, and marinate it by hand for one hour.

Step 2: Brush the oil in the rice cooker, add the braised pork, pour the braised pork into the pot together, cover the lid and set the general cooking button, take out the braised pork, slice and set the plate, and finally pour the pork soup, and the pork can be eaten.

Cola Chicken Wings

Prepare ingredients and seasonings, 10 chicken wings/cola/soy sauce/salt/onion/ginger/cooked sesame seeds/chopped green onion/cooking wine/rock sugar.

Step 1: Wash the chicken wings, and then cut them twice in the back to make them more tasty. Add soy sauce, salt, cooking wine, onion, ginger and other seasonings and marinate for 30 minutes.

Step 2: put a little oil in the pot, fry the chicken wings until they are slightly yellow on both sides, put them in the fire to boil, then add rock sugar and simmer for 0/5 ~ 20 minutes, and finally collect the juice and sprinkle with chopped green onion, and then sprinkle with cooked sesame seeds. The sweet and attractive chicken wings will be eaten up in a short time.

Three cups of duck meat

Prepare ingredients and seasonings, duck 1200g/5 onions /9-story tower 10g/ sesame oil 30g/ onion knot/fermented rice 30g/6 slices of ginger /2 peppers /5 cloves of garlic/10ml of soy sauce/10ml of rock sugar 3.

Step 1: Put 3 slices of ginger into the cold water in the pot, blanch the onion and duck for 5 minutes, skim the floating foam during cooking, heat the sesame oil in the pot, add chopped green onion, garlic cloves and shredded ginger, and stir-fry the pepper in the pot for 2 minutes.

Step 2: Add soy sauce and soy sauce, stir-fry, add crystal sugar and fermented wine, stir-fry in a nine-story tower, pour in pure water just flush with duck meat, transfer to a casserole after boiling, stew slowly in the casserole until the duck meat is cooked, and remove ginger and excess seasoning from the cooked duck meat, leaving only duck meat. Just pick a few more tender leaves of the nine-story tower, and three cups of delicious and mouth-watering duck can be eaten.

White sauce fish

Prepare ingredients and seasonings: snakehead 1500g, onion, cucumber, Flammulina velutipes, coriander, lettuce, dried pepper, pepper, ginger, egg, starch and wild pepper.

Step 1: Take out the internal organs of the fish, wash them, and break them into two pieces from the back with a knife. Separate the fish from the fish skull, chop the fish bones into small pieces, add appropriate amount of salt to the fish fillets, cook wine, add eggs, starch and shredded ginger, add seasonings, catch the fish evenly with your hands, and marinate for 10 minute.

Step 2: Prepare a large bowl of sliced cucumber, add water to boil, add appropriate amount of salt, add sliced lettuce and Flammulina velutipes, cook them together, pick them up and spread them in the large bowl of sliced cucumber.

Step 3: Put the oil in the pan, add the fish head and bones, stir-fry until the color changes, then add the wild pepper, stir-fry until the flavor changes, finally pour the soup cooked with side dishes, cook for 5 minutes, and then put the marinated fish in the pan for about 2 minutes.

Step 4: Wash the pot, then pour in twice as much oil as usual, heat it, stir-fry the dried peppers, add a little salt when the peppers are almost ripe, sprinkle with pepper particles to make them fragrant, and pour them on the fish while they are hot. Finally, spread shallots and coriander and serve. To make it more fragrant, you can sprinkle some cooked sesame seeds for decoration. )

Boiled spicy pork slices

Prepare ingredients and seasonings: 5 parsley/chives 100g/ half cabbage/lettuce/celery 30g pork tenderloin 400g pepper powder 3g/ egg/2 tablespoons Pixian bean paste/2 tablespoons Chili powder/2 tablespoons soy sauce/50ml sugar 1 tablespoon cooking wine/kloc-0.

Step 1: Wash Chinese cabbage, lettuce, coriander, ginger, garlic, leek and celery and cut tenderloin into sections. Add corn starch, cooking wine, a spoonful of soy sauce, salt, an egg white and a little onion to the sliced meat and mix well.

Step 2: Heat oil in the pot, add ginger and garlic, stir-fry red oil in bean paste, and pour in boiling water.

Step 3: Add salt, sugar and pepper powder and cook for one minute. Add lettuce, celery and Chinese cabbage, cook and take out from an enlarged bowl. Leave the soup in the pot and cook the sliced meat for 2 minutes. Add leeks and cook until cooked. Take them out and put them in a big bowl.

Step 4: Sprinkle Chili powder on the sliced meat, add coriander, onion and dried Chili, pour hot oil into the pot, and put the sliced meat into water to boil.

Braised ribs with rice cooker

Prepare ingredients and seasonings, ribs 800g, chopped green onion 3g/ garlic 2g+ salt 00g/2g/ one cooked sesame seed/one tablespoon of oyster sauce/soy sauce 10ml/ edible oil 10ml.

Step 1: Wash and drain the ribs, add salt, soy sauce, oyster sauce and garlic, marinate evenly for half an hour, prepare the rice cooker, brush the bottom of the pot with oil, put in the marinated ribs and turn on the cooking button.

Step 2: Sprinkle chopped green onion and cooked sesame seeds on the stewed ribs and mix well, and a lazy Aauto faster meat dish will be ready.

What are the good dishes for Chinese New Year? First course: Braised carp.

Because there is a traditional saying in China that fish is an essential dish for the New Year's Eve. Eating carp on New Year's Eve is homophonic with "Li", and eating carp in the New Year is very prosperous. Eating crucian carp on New Year's Eve is homophonic with "auspiciousness", and eating crucian carp and crucian carp together in the New Year is good luck. Eating silver carp on New Year's Eve is homophonic with "Lian", and eating silver carp in the New Year is getting more and more every year.

Ingredients: carp 1, salt 1/4 tsp, and proper amount of flour; Ingredients: 50 grams of pickled mustard tuber, mushrooms, winter bamboo shoots and peas, and 0/00 gram of pork belly powder/kloc; Half an onion, 2 slices of ginger and 3 cloves of garlic; Seasoning: 1+ 1/2 tablespoons Pixian bean paste, 2 tablespoons cooking wine, 1/2 tablespoons light soy sauce, 1/2 tablespoons light soy sauce; White pepper 1 4 teaspoon, water 1 teaspoon, sugar12 teaspoon, balsamic vinegar1teaspoon.

Production method:

1, fish scales, internal organs, with oblique knife on the face. Rub 1/4 teaspoons of salt in your hands and apply it to the surface and stomach of the fish.

2. Cut the onion into chopped green onion, and chop the ginger and garlic. Dice mustard tuber, winter bamboo shoots and mushrooms for later use.

3. Dip a layer of powder on both sides of fish.

4. After the oil in the pot is heated, add the fish and fry until golden on both sides.

5, put a little oil in the pot, first add minced meat and stir fry until the oil is exhausted, then add onion, ginger and garlic and stir fry.

6. Add diced mushrooms, diced bamboo shoots, diced mustard tuber and peas and stir well.

7. Add the bean paste and stir-fry the red oil.

8. Add water, soy sauce, soy sauce, cooking wine, white pepper, sugar and balsamic vinegar to boil.

9. Add fried fish and simmer for 20 minutes. You can turn the fish once in the middle and cook until there is a small amount of soup left.

Second course: beggar chicken.

On New Year's Eve, a chicken is indispensable on a sumptuous dinner table. On New Year's Eve, chicken is the first dish for dinner in many places, because it means good luck. There must be a chicken on the table for Chinese New Year's food, because "it starts with eating chicken". The local Hakkas in Guangzhou worship God, regard chickens and geese as the "firstborn", and all choose "take the chicken", which means that they are living fiercely.

Ingredients: a chicken (about 500g), 50g pork, 25g sprouts, 0/0g pickled pepper/kloc-,0/5g lettuce/kloc-,and 6 fresh lotus leaves. Accessories: soy sauce 20g, cooking wine 20g, pepper 2g, ginger 10g, onion 10g.

Production method:

1. Wash and drain the broiler, remove the head, wings and claws, and remove the leg bones; 2. Use soy sauce, cooking wine, pepper, ginger and onion to evenly spread on the inside and outside of the chicken and marinate it for taste; 3. Pork, sprouts and pickled peppers (with pedicels and seeds) are finely cut; 4. Put the wok on the fire, put the pork on the fire to get blood, cook soy sauce and cooking wine, add sprouts and pickled peppers, and stir evenly to make stuffing; 5. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud and pour out the stuffing. Cut the chicken into strips, put them in a horizontal tray, and insert stuffing and lettuce at both ends of the tray.

Third course: shrimp with salt and pepper.

People in Guangzhou like to eat seafood, and shrimp will be an auspicious dish for the New Year, such as boiled shrimp and fried shrimp, because shrimp means laughing and laughing every day. A shrimp in the New Year makes you laugh and be happy every year.

Ingredients: fresh shrimp 1 kg, 5 garlic, pepper 1 piece (chopped), onion 1 piece (cut), 50 g cornmeal, 3 teaspoons of sea salt.

Production method:

1. Cut off the feet and head of the shrimp, then blanch it in water and dip it in raw powder.

2. After heating a pot of oil, fry the shrimp in the oil pan until it is 80% cooked, and then take it out quickly, because the shrimp will be cooked soon.

3. Leave 1 tbsp of oil in the original pot, turn on the fire, add garlic and stir-fry until fragrant, add onion, pepper and shrimp and stir-fry for about 1 min, then add sea salt and stir-fry until even before serving.

The fourth course: Kung Pao Rice Cake.

The rice cake, also known as "rice cake", is homophonic with "high year after year", which means that people's work and life are improving year by year. As a kind of food, rice cakes have a long history in China.

Ingredients: rice cake, carrot, peanut, chopped green onion, pepper, pepper, soy sauce, vinegar, cooking wine, sugar, salt, chicken essence and water starch.

Production method:

1, rice cake, diced carrots, fried peanuts once.

2. Mix the seasoning into a bowl of juice.

3. Stir-fry the rice cakes with small torches into golden brown, and saute peppers and peppers.

4. Stir-fry carrots, pour the bowl juice after rice cake, and finally add peanuts after the juice is thick.

The fifth course: jiaozi with celery and pork.

In China folklore, eating "jiaozi" on New Year's Eve is an important feast that no food can replace. "jiaozi", also called "Jiaozi" or "Joule", means the alternation of old and new, and it is also a must-eat feast food. Eating jiaozi means "making friends when I was young", while "Zi" means "Zi Shi", which is homophonic with "Jiao" and means "Happy Reunion" and "Good luck". In addition, jiaozi, which is shaped like an ingot, has the auspicious meaning of "making a fortune" when eating jiaozi in the New Year.

Required ingredients: pork, celery, sesame oil, chopped green onion, ginger powder, pepper powder, spiced powder, soy sauce and salt.

Production method:

1. Chop pork into mud, add sesame oil, chopped green onion, ginger powder, pepper powder, spiced powder, soy sauce and salt, and stir evenly in one direction.

2. Wash celery;

3. Cut the celery into dices, and squeeze the water in the celery into a bowl with gauze or directly by hand for later use. Squeeze as hard as possible, or the side stuffing will be too thin to wrap. )

4. Put the chopped and squeezed celery into the meat stuffing and stir it fully in one direction. If the process is too dry to stir, you can add a little fresh celery water.

5. After the dough is mixed, simmer for a while, knead the kneaded dough into strips and cut it into preparations with a hob;

6. Sprinkle a thin layer of medicine and flatten it by hand;

7. Roll the dumpling skin with a rolling pin;

8. Put the stuffing into the skin and knead it on the opposite sides;

9. Knead the two sides separately;

10, jiaozi wrapped it. Point to avoid the trouble of adding water again.

The sixth course: Chaos.

Eating wonton in the New Year takes its original meaning. According to legend, Pangu split the heavens and the earth, making "the light and clear air floating up into the sky and the heavy and turbid air into the earth", ending the chaotic state and making everything in the universe exist. Then take the homonym of "wonton" and "mud hoard" to indicate that the food is full.

Ingredients: fish 80g, shrimp 80g, pork stuffing 80g, thin wonton skin 240g, coriander 1, onion 1, wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, and egg white 650.

Production method: 1 surimi; Drain the shrimps and chop them for later use. Chop minced fish, shrimp paste and pork stuffing, and then add seasoning (1) to make stuffing. 3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats. 4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.