Make wontons yourself

Wash the green onions and chop them, crush or shred the ginger as you like, put them in a bowl, and then add some water to soak.

Pork should be cut into cubes, with both fat and lean parts to taste good. I prefer it a bit fattier, with a fat-to-lean ratio of about 40 to 60.

Chop the meat into minced meat. I'm too lazy to wash the meat grinder, and I also believe that handmade tastes a bit better, so I usually chop it by hand.

Put the chopped meat into a larger container, and add the scallion-ginger water in batches. Add a little each time, stir until it is absorbed and no water is visible before adding more. I usually just do it directly in the frying pan since it has a large space, is easy to clean, and can be scrubbed after heating. The amount of water should be slightly less than what the minced meat releases, meaning that after stirring, you shouldn't see any water.

Then add salt, sugar, oyster sauce, and starch, and continue stirring evenly. As for stirring, I don't stir in one direction; I'm lazy, so just mix it evenly up, down, left, right, front, and back.

Finally, scoop some chopped green onions from the scallion-ginger water and continue mixing evenly.

The minced meat is mixed, so it's basically all done.

I use store-bought wonton wrappers and wrap them randomly. After wrapping, freeze them in the freezer, and when eating, take them out and cook them in boiling water.

When cooking, boil the soup and the wontons separately. Cook the soup in whichever flavor you like, then just scoop the cooked wontons into the soup.