馄饨汤 aka 云吞汤 Wonton soup

馄饨馅料
300g 猪肉 - 剁碎 minced pork meat
300g 虾肉 - 切粒 minced shrimp meat
3 颗马蹄 - 切粒 water chestnuts

1 茶匙麻油 teaspoon of sesame oil 
1 茶匙鱼露 teaspoon of fish sauce
2 茶匙中国米酒 teaspoon of Chinese rice wine
盐适量 Dash of salt
胡椒粉适量 Dash of white pepper
1 汤匙玉粟粉 tablespoon of corn flour

汤底制作
大猪骨
调味 ：盐少许，生抽少许，鱼露少许，胡椒粉，香油



1 包馄饨皮 packet of wonton wrappers

清水 Clear water (for sticking purpose)

1 颗葱 - 切粒（spring onion)

制作方法
1。将馄饨馅料加在一起， 放进冰箱一小时让它入味。
2。将猪骨飞水， 以去除猪骨的血污。
3。将洗净后的猪骨加上一锅温水，先用大火煮开，再用慢火煎熬两小时。
4。包混饨
5。先用一锅清水，把水烧开后，把馄饨先放下去，让云吞九分熟， 捞上来滤干水。
6。把煮好的上汤烧开后， 加上调味料， 加入九分熟的馄饨， 两分钟后息火。
7。上桌前加上葱粒。







~ 也可以用油炸 ~


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