Shepherd's Purse and Three Fresh Wontons

Overview

I have always been fond of wontons since I was a child. This time I made shepherd’s purse and three fresh wontons.

Wash the mushrooms and blanch them.
Blanch fresh shepherd's purse.
Soak fungus.
Buy the minced meat and chop it into puree again with a knife.
Add chopped green onions, light soy sauce, and ginger powder to the meat filling.
Chop the blanched mushrooms.
Chop the blanched shepherd's purse. Take part of the soaked fungus and chop it into pieces. Put all the ingredients into the meat filling, add peanut oil, salt, and appropriate amount of water and stir evenly.
Mixed meat filling.
Wrap the wontons in wonton wrappers bought at the market.
Cut all the soaked fungus into shreds and put them in the soup.
Sauté the minced meat until fragrant.
Pour in the stock. Add the chopped fungus shreds.
After boiling, add eggs.
Take another pot, boil water, and add the wontons after boiling the water.
When the wontons are cooked, take them out. Place in a large bowl.
Pour over the prepared soup. The delicious wontons are ready to eat.