Roll it into thin skin with water and flour (or add alkali), cut it into pieces, wrap it with a little stuffing (mostly vegetarian), cook or steam it, and fry it for eating.

There are five differences between Shaxian wonton and other places:

First, the skin is thin and stuffed, and one catty of flour can generally process 400-500 skins.

Second, both the skin and the stuffing are added with alkali. After adding alkali, the skin is not easy to rancid and taste, while the stuffing is not easy to deteriorate with alkali, which can also increase the water consumption of meat stuffing and make the meat stuffing crisp and tender.

Third, the stuffing meat is pure lean meat from fresh pig hind feet, which is beaten with a mallet until it is eroded and stirred with salt water. Beating with a mallet will not destroy the cell wall of pork, but enlarge the distance between cells and increase the water consumption. It is sticky and tender and delicious.

Four, wonton with broth, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper, chopped green onion and other condiments, refreshing and delicious.

Fifth, the packaging methods are different. Shaxian wonton is minced meat, so when wrapping it, one hand holds the skin blank, and the other hand picks the stuffing into the skin blank and lifts it to facilitate extrusion. It's fast, the cooked meat is full, and it floats on the soup, which is really beautiful.