Little Yuanbao Wonton

Choose ground meat with 30% fat and 70% lean, add Shaoxing wine, light soy sauce, oyster sauce, sesame oil, and pepper powder, mix well and marinate for 10 minutes.

Making ingot-shaped wontons is very simple. Put a little meat filling on a wonton wrapper, fold it in half to form a triangle, then pinch the two corners of the triangle together. The prepared wontons can be frozen for storage, and when you want to eat them, just take them out and boil them.

Bring water in a pot to a boil, then add the wontons and cook until they float to the surface. Take an empty bowl, add a little five-spice powder, salt, soy sauce, dried shrimp, and seaweed. Scoop some of the hot water used to cook the wontons into the bowl so that the seaweed and dried shrimp are scalded. Then, take the cooked wontons and put them in the bowl, drizzle a few drops of sesame oil, and it's ready to eat.