Come to a bowl of hot wonton in winter

List of ingredients: 300 grams of minced pork, 250 grams of Chinese cabbage, 5 grams of dried fungus, 80 grams of mushrooms, and a number of small wonton skins.

Mix a bowl of onion and Jiang Shui, soak dried auricularia in advance, break the soaked auricularia and Lentinus edodes with a cooking machine, chop Chinese cabbage, blanch for 1 min, and take out the squeezed water.

Add a small amount of onion Jiang Shui to minced pork several times, and stir evenly in one direction at a time until the meat is completely absorbed. Add mushrooms, fungus and cabbage, stir well, and add a little walnut oil-sealed water.

Put the stuffing in the middle of wonton skin, fold it up and down, and gather the left two sides to the middle for compaction. After the water is boiled, cook the wonton until it floats completely and the wonton skin is transparent.