Chive yellow wonton noodles

Prepare a handful of leeks, wonton skins, one or two eggs, half-fat and lean pork, and a box of thick soup

Cut the pork into cubes and mince

I use a mixer to stir well, and you can add salt during the process

Chives cut into small pieces

Put the eggs, meat, chives, and soup stock into a large bowl, add 5 ml of cooking oil and an appropriate amount of salt.

Use chopsticks or gloves to mix all the ingredients evenly

Then you can wrap it. Spread out the wonton skin, add the fillings, insert your fingers together and wrap it up. If you feel that it cannot be pinched tightly, you can apply a little water on the four sides of the wonton skin so that it can be pinched tightly.

After wrapping the wontons, you can sprinkle some flour on them to prevent them from sticking together

Boil the noodles in a pot. When the noodles are cooked, remove them, drain the water, and then boil the wontons. This step is to make the soup look clearer. If the wontons are cooked directly with the water used for cooking noodles, the soup will look very white (all flour)

Before scooping up the wontons, add salt and chicken essence to taste, and pour the wontons and soup into the bowl containing the noodles.

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