1. Wash the pork and chop it into minced meat, chop the onion and ginger, and chop the celery.
2. Add flour and warm water and knead into dough. Cook for 15 minutes.
3. Mix the stuffing and meat stuffing with salt cooking wine, onion, ginger, egg, celery and sesame oil in one direction, mix well.
4. Roll out the skin, roll the dough into a paper thin crust, roll it up with a rolling pin, draw a knife in the center with a knife, and then cut into trapezoids.
5. The shape of the fish mouth is as shown in the figure below.
6. Take a frying pan and pour in a little salad oil. When the oil is hot, put in wonton and fry it until the bottom is a little burnt, add the prepared noodle water. A little is OK.
Cover the pot and fry for 2-3 minutes. The bottom is burnt yellow. When frying, you can see that the juice in wonton has dripped into the pot from the mouth on the edge. It's very fragrant.