200g wonton skin, 1 carrot, 1 dried shepherd's purse/fresh shepherd's purse, 100g northern tofu, 1 piece of egg, 2 shrimp skins, 2g shrimps, 8 minced ginger, 1 tsp minced garlic, 1 tsp salt, 2 tsp sugar, 1 tsp white pepper, 1 tsp oyster sauce 1 1 tables
200g wonton skin (8cm*8cm) Fillings: 150g shrimp paste, grated carrots 30g salad juice: minced garlic 10g chopped green onion 10g cooked white sesame seeds 5g red pepper powder 3g hot oil 20g light soy sauce 20g salt 3g chicken essence 1g balsamic vinegar
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