When I visited Macao, I found that the first dish on the table of every meal was a fried food, and its name was also very familiar with the complete Chinese style, called fried yuntun. It is one of the very loud appetizers in Western food.
Stuffing: 1 package of whole egg and wonton skin, 100g of half fat and thin pork, 50g of shrimp, 1 egg, a little sesame oil
Marinade: salt 1 / 2 teaspoon, soy sauce 1 / 2 teaspoon, sugar 1 / 4 teaspoon, raw powder 1 teaspoon, chicken powder, cooking wine, pepper a little, sesame oil a little
Fried wonton method: put the oil in the pot and heat it to eight minutes, put the wrapped wonton into the pot in batches, fry over medium and small heat until the wonton surface is golden and ripe, take out the oil, then.
Note: don't pack too much stuffing, just a little. Otherwise, when fried, the wonton skin is golden and the stuffing is not ripe.